
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).
Copyright
2009.
Deborah
Jones photographer
Edited
by FBWorld Team
Comments
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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)
Leek
Bread Pudding - (new)
Milk
Poached Wild Turbot with "Foie Gras" and Sweet
Onion "Cracklings" and Foie Gras Emulsion
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees

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