Food & Beverage Intl. - Broccolini Salad with Burrata Cheese

RECIPE

Broccolini Salad with Burrata Cheese
By Chef Thomas Keller, The French Laundry, Yountville, CA

Here is another great recipe from ad hoc at home by our good friend Thomas Kelle

SERVES: 6

Ingredients:
2 lbs. Broccolini
3 large Cremini Mushrooms (about 2 inches in diameter)
1 Red Onion
1 cup Black Cerignola Olives (or other cured olives)
About 1/2 cup Sherry Vinaigrette (page 179)
Kosher Salt and Black Pepper (freshly ground)
One 8 oz. Burrata cheese (see Sources, page 346)
Extra Virgin Olive Oil
Fleur de sel

Procedures:
1. Burrata is a pouch of fresh mozzarella with a creamy center that's very rich and buttery. It's from Apulia, the heel of Italy's boot, and can be found in Italian markets and cheese shops (see also page 187). Here it's served with broccolini, cremini mushrooms, red onion, and Cerignola olives. Cerignolas are great-tasting, big meaty olives from Puglia, Italy. They are only lightly cured, so you get good olive flavor as well as a little sweetness.

2. Bring a large pot of salted water to a boil (see page 147). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels.

3. Cut off the stems of the mushrooms Åush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl.

4. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use.

5. Cut the Åesh of the olives away from the pit (see photo, page 146).
Lay the pieces cut-side-down and cut lengthwise into thin slices.

6. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about G cup of the vinaigrette, and toss to coat. Season to taste with salt and pepper.

7. Toss the mushroom slices with about 2 tablespoons of the vinaigrette and season with salt and pepper (do not overdress the mushrooms).

8. Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with Åeur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Excerpted from AD HOC AT HOME by Thomas Keller (Artisan Books).

Deborah Jones photographer

Edited by FBWorld Team

Comments (click here)

Links to more Thomas Keller Recipes:
Braised Stuffed Pig’s Head with Sauce Gribiche

Bittersweet Valrhona Chocolate Fondant with Sable Cookie

Broccolini Salad with Burrata Cheese - (new)

Buttermilk Biscuits - (new)

Buttermilk Fried Chicken - (new)

Creamy Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi

Foie Gras Infused Custard with White Wine Poached Anjou Pears

Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons - (new)