There’s something magical about a dish that brings together creamy, crispy, salty, and sweet flavors in perfect harmon ...
Place ball of burrata on top of salad, in the center. Just before serving, pour remaining dressing over burrata, garnish with small mint leaves and sprinkle on a little flaky sea salt.
Taste and season with more salt and pepper if needed. Divide salad among four bowls. Tear burrata balls in half, placing a half on top of each salad. Slice bread and serve alongside. If you like ...
Chef Jordan Andino stops by the TODAY kitchen to share two delicious appetizer recipes: French onion burrata and Lumpia Shanghai. Get the recipes!
From Afrim Pristine’s salad of tomatoes, toasted almonds and prosciutto to Alison Roman’s crushed pea and black olive recipe, these burrata dishes are the perfect springtime starter.