This broccolini salad with sun-dried tomatoes and burrata is a wonderful combination of crisp vegetables and creamy cheese. The broccolini is covered with boiling water and then rinsed in cold water to keep its vivid green colour and lovely crispness.
The salad is tossed in a flavourful vinaigrette made from sun-dried tomatoes and their oil, garlic, freshly grated Parmesan, fresh basil leaves, a little lemon and freshly ground black pepper. Together, these ingredients give the salad real depth.
To serve, the broccolini is arranged with rocket and topped with a creamy burrata that slowly spills out over the salad when you open it. It makes the salad as beautiful to look at as it is to eat.
This salad is the perfect side for the barbecue, a refreshing starter or snack, or part of a tapas spread. Feel free to make the vinaigrette and prepare the broccolini ahead of time, so you only have to assemble the salad before serving – that way it is always fresh and full of flavour.
Broccolini is also known as bimi, Tenderstem broccoli or asparagus broccoli, and as an alternative you can use a combination of regular broccoli and fresh green asparagus.
Broccolini salad with sun-dried tomatoes and burrata
Ingredients
- 300 g broccolini (Tenderstem broccoli)
- 2 handfuls rocket
- 1 burrata
Vinaigrette
- 50 g sun-dried tomatoes (in oil)
- 75 ml oil from the sun-dried tomatoes
- 50 g Parmesan, finely grated
- 6 sprigs basil, leaves picked and finely chopped
- 2 tbsp freshly squeezed lemon juice
- 1-2 cloves garlic, grated or crushed
- Salt and freshly ground black pepper
Method
- Trim the broccolini stalks and pour boiling water over them with a pinch of salt. Leave them for 1-2 minutes, then drain off the water.Rinse them in cold water and lay them on a tea towel to dry.
- Meanwhile, mix the ingredients for the vinaigrette – sun-dried tomatoes, basil, Parmesan, garlic, lemon juice and the oil. Season to taste with salt and freshly ground black pepper, and set aside.
- Halve the broccolini stalks lengthways and toss them with the vinaigrette. Keep back a little to spoon over the top at the end.
- Arrange the rocket and broccolini on a plate.
- Place the burrata on top, open it up and spoon the remaining vinaigrette over the burrata and the salad. Season with freshly ground black pepper and serve.
Nutrition
Premium
Hvor køber du burrata?
Hvor er den dog lækket mums.