Burrata with Early Summer Vegetables
For the Summer Vegetables:
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-You can use a variety of your favorite in-season vegetables. For our dish, we used a combination of the following vegetables:
-carrots, cut down into 1-2 inch pieces on a bias
-snap peas, trimmed
-radishes, tops trimmed, cut into quarters
-Kirby cucumbers, cut into 1-inch pieces on a bias
-cherry tomatoes, cut in half
For braising:
-olive oil
-kosher salt
For serving:
-Burrata cheese
-olive oil
-Pedro Ximenez Vinegar (you can substitute with sherry vinegar at home)
-kosher salt
-Maldon sea salt
-picked dill fronds
-roughly chopped Italian parsley
Separate the vegetables you’re going to leave raw (tomatoes, cucumbers, etc.) from the vegetables you’re going to braise (snap peas, radishes, carrots, etc.). Heat a generous drizzle of olive in a sauté pan. Add the vegetables and add enough water to cover the vegetables about a third of the way up. Add a pinch of kosher salt. Raise the heat to high, bring the water to a boil and cook the vegetables until tender crisp.
Remove the braised vegetables from the water and transfer to a bowl. Add in the raw vegetables. Drizzle with PX vinegar and olive oil. Season to taste with salt and freshly ground pepper, if desired. Transfer the vegetables to a serving bowl.
Cut open a piece of burrata and place it on top of the vegetables. Drizzle with olive oil and top with a pinch of crunchy sea salt. Top with picked dill and chopped parsley.