Watermelon Radish + Burrata Salad with Herb DressingTags: Egyptian Summer
Burrata is such a treat for us!
We were spoiled a long time ago with fresh burrata, freshly produced in Italy. We sat down at a restaurant that was known for it’s burrata, only to find they were sold out! Our faces must not have hid our disappointment well, as the woman said she would have 3 special orders delivered the next day. Yes, we each ate a whole ball of burrata to ourselves.
So whenever we see it now, it brings back a nostalgic memory of food and travels with good company. When we saw it in Pete’s Frootique the other day, we surely bought two! And the creaminess of this product did not disappoint.
While perusing the produce section at Pete’s, we were stopped dead in our tracks at the site of the watermelon radish. Instantly envisioning its bright colours under a pile of burrata and green dressing.
With our garden herbs coming out of our eye-balls, and farmers markets, we made an herb based dressing that can be customizable with whatever you have or can find! And added a bit of heat and deep flavour with our Egyptian Summer blend!
Enjoy the recipe!
- 2-3 watermelon radishes, thinly sliced with a mandoline
- 8 oz green salad leaves
- 8 oz burrata
- 1 shallot
- 1 garlic
- 1 tsp Big Cove Foods ‘Egyptian Summer’ spice blend
- 1 tbsp honey
- 2 cups fresh herbs (we used mint, basil and parsley)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Salt to taste
Using a small kitchen food processor; blend the shallot, garlic, honey, ‘Egyptian Summer’ spice blend and herbs into a paste. Add the olive oil, honey and lemon juice. Blend until you get a smooth, saucy texture. Salt to taste.
In a large salad bowl; combine the lettuce and radishes. Toss 1 tbsp at a time of the herb dressing and taste until you reach desired dressing level. Save the rest for something awesome, pasta salad perhaps?
Add the burrata on top and drizzle with a little olive oil.