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Burrata Salad with Roasted Chioggia Beets, Marinated Kale & Hazelnut Aillade
Ingredients
- 20 golf ball size golden or chioggia beets
- 1 2-pound piece of burrata cheese, sliced into ½ inch thick rounds
- 4 bunches of kale, cleaned and chopped
- 4 lemons
- 1 clove garlic, minced
- ½ teaspoon chili flakes
- ¼ cup grated pecorino cheese
- 1 teaspoon honey
- extra virgin olive oil
- sea salt
- fresh ground pepper
- hazelnut aillade (recipe follows)
Instructions
- Preheat oven to 375˚to roast the beets
- Remove the greens to ¼ inch on each beet, rinse the beets to remove any dirt
- Rub the beets with olive oil, season with salt and pepper
- Wrap beets individually with aluminum foil, place on a baking sheet and cook for 40-50 minutes or until beet can be pierced easily with a sharp knife. Cool for ten minutes or until beets are cool enough to handle. Gently slip off the skins. Cut each beet through the axis into quarters.
- marinated kale
- In a large bowl, combine the juice and zest of lemons, minced garlic, chili flakes, pecorino cheese, 1 tablespoon extra-virgin olive oil, honey, a couple grinds of black pepper and sea salt to taste, add kale and toss to combine. Let kale marinate at room temperature for 4 hours or in a refrigerator overnight.
- hazelnut aillade
- 2 teaspoons finely chopped shallot
- 2 tablespoons red wine vinegar
- 6 tablespoons hazelnut oil
- 1 Tablespoon honey
- 1 teaspoon thyme
- Salt & Pepper
- 7 Tablespoons hazelnuts, ground into a paste using a mortar and pestle
- Combine shallot and vinegar in a small mixing bowl. Add honey, hazelnut paste, thyme and a little salt and pepper. Slowly whisk in hazelnut oil. Check seasoning.
- To finish, dress the beets with hazelnut aillade to taste, a splash of fresh lemon juice can be added if more acidity is desired. Place marinated kale and burrata on serving plate, season with salt and pepper to taste, top with dressed beets and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/