Fried Burrata Salad with White Balsamic Dressing
This Fried Burrata Salad features a bed of radicchio and frisée accented with figs, prosciutto, and tangelo segments dressed in a white balsamic pickled shallot dressing organized around a ball of fried burrata.
Equipment
- 1 large wok
- 1 oven-safe large skillet
- 1 deep and narrow casserole dish
Ingredients
- 1 shallot thinly sliced
- ¼ cup white balsamic vinegar
- 1 ball burrata
- 1 head frisée torn into bite-sized pieces
- 1 head radicchio halved and chopped
- ¼ cup + 2 tbsp olive oil divided
- 1 baguette sliced
- ¼ cup potato starch
- 1 ½ tsp salt divided
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- neutral oil for frying
- 2 tangelos segmented
- 227g (8oz) black mission figs quartered
- 100g (3.5oz) prosciutto torn
- ¼ cup mustard microgreens
Instructions
- Preheat the oven to 400°F.
- Place the shallots in a small bowl, pour the white balsamic over top. Set aside to pickle. Place the burrata in the freezer and freeze for 20-30 minutes.1 shallot, ¼ cup white balsamic vinegar, 1 ball burrata
- While the burrata is in the freezer, wash the radicchio and frisée in a large colander. Shake off the excess moisture and set the greens aside to dry.1 head frisée, 1 head radicchio
- Arrange the baguette on a large baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle with some salt. Place the baking sheet in the oven and bake until golden, about 10 minutes. Set aside to cool.¼ cup + 2 tbsp olive oil, 1 baguette
- In a bowl, whisk to combine the potato starch and 1 teaspoon of the salt. ** Place the bowl alongside the eggs, and panko breadcrumbs. Pour roughly 2 cups of oil into a large wok and place it over high heat. When the temperature reaches 300°F, take the burrata out of the freezer and coat it in the starch mixture, dip it in the eggs, and roll it in the panko breadcrumbs.¼ cup potato starch, 1 ½ tsp salt, 2 large eggs, 1 cup panko breadcrumbs
- Your oil should be between 350 -375°F by now. Add the burrata and fry for 5-7 minutes, spooning the oil over the top of the ball constantly. Take the burrata out of the oil and place it on a plate lined with a paper towel. Set aside.neutral oil
- Place the radicchio and frisée in a large bowl. Add the remaining, salt, and oil to the pickled shallots and whisk to combine. Pour half of the dressing over the greens and toss to coat.1 ½ tsp salt, ¼ cup + 2 tbsp olive oil
- Pile the greens onto a large platter and top them with the tangelos, figs, and prosciutto. Add the fried burrata to the center and drizzle with the remaining dressing. Sprinkle the mustard microgreens over top and serve immediately alongside a basket of crostini.2 tangelos, 227g (8oz) black mission figs, 100g (3.5oz) prosciutto, ¼ cup mustard microgreens
Notes
** If you can’t find potato starch, use cornstarch instead.