Remember your mom always said eat your greens. This Mixed Green Salad with Prosciutto and Burrata is like greens on steroid. Inspired by Ina Garten’s recipe which contains the two best things, prosciutto and burrata. We had this for dinner tonight with a glass of wine. It’s quick and super easy, I had to take pictures while making it but still, it only took me like 15 minutes. Can’t beat that!
What exactly is burrata? Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (buffalo milk cheese) and cream, giving it an unusual, soft texture. If you can’t find burrata, you can try using mozzarella. Luckily, my local grocery store carries it. If you haven’t had it before, and if you like mozzarella, you must try it and you’ll be in love with it just like me. If I can marry a cheese, this may be the one.
Here’s what it looks like before you cut into it, basically like a mozzarella ball. I had it with roasted tomatoes at an Italian restaurant when we went to Dubai last month. A-M-A-Z-E-D. B-A-L-L. I think I am gonna make it soon but for now, let’s stick with This Mixed Green Salad with Prosciutto and Burrata.
Let’s cook some food!
Put the vinegar, Dijon mustard, egg yolk, garlic, honey, extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl or a glass measuring cup.
Whisk, whisk, and whisk until combined and emulsified.
Place the greens in a large salad bowl, add enough dressing to moisten, and toss well.
Distribute the greens on dinner plates. Top with sliced prosciutto (I torn each sliced in half lengthwise).
Cut burrata in half and place them in the middle of the plate.
Sprinkle a little more salt, fresh grounded black pepper and drizzle a little bit of extra virgin olive oil on top. That’s it! Enjoy!
I hope you give this Mixed Green Salad with Prosciutto and Burrata a try, the recipe card is below.
- ¼ cup white wine vinegar
- 1½ teaspoons Dijon mustard
- 1 egg yolk, at room temperature
- 2 teaspoons honey
- 1 teaspoon minced garlic
- ½ cup extra virgin olive oil, plus a little more to drizzle on top
- 8 oz. mixed green salad
- 2 (8-oz.) balls of burrata
- 8-10 slices prosciutto
- Put the vinegar, mustard, egg yolk, garlic, honey, extra virgin olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl or a glass measuring cup. Whisk until combined and emulsified.
- Place the greens in a large salad bowl, add enough dressing to moisten, and toss well. Distribute the greens on dinner plates. Top with sliced prosciutto (torn each sliced in half lengthwise). Cut burrata in half and place it in the middle of the plate.
- Sprinkle a little more salt, fresh grounded black pepper and drizzle a little bit of extra virgin olive oil on top. Enjoy!
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