Broccolini salad with sun-dried tomatoes and burrata
Recipe for a crisp broccolini salad with burrata and a sun-dried tomato vinaigrette.
Servings 4 people
Calories 352kcal
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
Instructions
- 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
Calories: 352kcal | Carbohydrates: 10g | Protein: 13g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 258mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2109IU | Vitamin C: 86mg | Calcium: 385mg | Iron: 1mg