No-cook salads are a summer anthem and sumptuous burrata is certainly having a moment. While exploring San Miguel last month, I noticed freshly-made burrata was on several of the menus and we fell in love with a preparation of heirloom tomatoes, burrata, charred corn and asparagus at The Restaurant located just steps away from the main square of San Miguel de Allende.
This Truffled Burrata and plum Salad was inspired by that delectable dish- in-season plums and corn provide sweetness and texture with the creamy burrata, earthy-broiled asparagus, herbaceous torn mint and basil, as well as a simple spicy truffle honey drizzle.
Truffled Plum and Burrata Salad
Ingredients
- one bunch thick asparagus sliced in ¼ inches on the bias
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh garlic minced
- pink himalayan and fresh-cracked black pepper to sprinkle
- 2 cobs of corn shucked
- 2 medium plums sliced in ¼ inch thick wedges
- a handful of fresh basil and mint leaves torn whole
- 1 8 oz ball fresh burrata
- truffle oil to generously drizzle
- honey to generously drizzle
- 1 flaked sea salt to sprinkle
- crushed chile flakes to sprinkle
- dried lavender to sprinkle
Instructions
- on a parchment-lined sheet pan, toss sliced asparagus with 1 tablespoon olive oil, minced fresh garlic and a sprinkling of salt and pepper. broil for 7-8 minutes, watching closely and tossing once midway through. let cool.
- meanwhile, char or grill your corn cobs on an open flame until lightly blackened, 1-2 minutes per side. let cool then cut off the cob.
- assemble your salad- begin by arranging plum slices on a platter in a circular pattern. add groupings of broiled asparagus, then grilled corn on the cob, followed by fresh basil and mint leaves.
- delicately add your ball of fresh burrata to the center of the serving plate- drizzle the cheese and salad with truffle oil, honey, flaked sea salt, crushed chile flakes and dried lavender. serve at room temperature.
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