Burrata, zucchini and radishes salad

We could say a lot of beautiful things about this salad. It is fresh, healthy, rich, super-easy and quick to make, and you can bring it with you outdoors or to work, simply keeping the veggies, burrata, and dressing separate.

Vignoli Peranzana Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Vignoli Pear Infused Balsamic VinegarPear Infused Balsamic Vinegar front of 8.5oz bottle

Ingredients

Serves:2

Imperial Metric

1 medium zucchini
6 small radishes
5 cups lamb’s lettuce or baby spinach rinsed and dried
2 small burrata cheese (about 3.5 ounces each)
3 tablespoons Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil
3 teaspoons Vignoli Pear Infused Balsamic Vinegar
Salt to taste
Freshly ground black pepper to taste
2 teaspoons freshly grated organic lemon zest
Fresh small basil leaves to garnish

1 medium zucchini
6 small radishes
80 grams lamb’s lettuce or baby spinach rinsed and dried
2 small burrata cheese (about 100 grams each)
3 tablespoons Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil
3 teaspoons Vignoli Pear Infused Balsamic Vinegar
Salt to taste
Freshly ground black pepper to taste
2 teaspoons freshly grated organic lemon zest
Fresh small basil leaves to garnish

Preparation

Imperial Metric

Remove the ends of zucchini, then finely slice it using a mandoline food slicer.
Cut in half the radishes.
Place lamb’s lettuce or baby spinach in two plates.
Add the zucchini ribbons and the radishes.
Place the burrata cheese in the center of the plates.
In a small jar, pour the Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil and the Vignoli Pear Infused Balsamic Vinegar. Season with salt and pepper to taste, close the jar with its lid, and shake well.
Pour the condiment on the salads.
Finish with basil leaves and little bit of grated lemon zest.

Remove the ends of zucchini, then finely slice it using a mandoline food slicer.
Cut in half the radishes.
Place lamb’s lettuce or baby spinach in two plates.
Add the zucchini ribbons and the radishes.
Place the burrata cheese in the center of the plates.
In a small jar, pour the Vignoli Lollo Peranzana Monocultivar Extra Virgin Olive Oil and the Vignoli Pear Infused Balsamic Vinegar. Season with salt and pepper to taste, close the jar with its lid, and shake well.
Pour the condiment on the salads.
Finish with basil leaves and little bit of grated lemon zest.

For this recipe you need

Peranzana Monocultivar Extra Virgin Olive Oil

Pear Infused Balsamic Vinegar

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