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Burrata Cheese And Rocket Leaf Salad, Crispy Curry Leaf Dressing
Burrata is a knotted bundle of mozzarella cheese filled with soft curd. It is used mostly in the salads and it is really elegant and filling. There are different sizes of burrata cheese available, so you can pick and choose according to the number of people being served. The cheese is basically kept on the bed of rocket leaves with roasted cherry tomatoes and the dressing used in this salad is of olive oil. It is completely healthy and really tastes good. If you are serving someone who is not insulin-resistant you can season it with balsamic glaze.
Recipe By: Chef Anurag Basu
Recipe Type: Salad
Serves: 2
-
Fresh burrata cheese - 1 cup
Crunchy baby rocket leaves - 1 ½ cup
Vine ripened tomatoes - ½ cup
Curry leaves - 7-8 leaves
Olive oil - 2 tbsp
Mustard seeds - 1 tsp
Salt to taste
-
-
Wash
and
clean
the
rocket
leaves.
-
Drain
them
well,
ensure
no
water
is
left
on
the
leaves.
-
Take
the
ripened
tomatoes
and
cut
them
into
halves.
- Take the burrata cheese ball and cut it into 6 pieces.
For the dressing
-
Sun-dry
the
curry
leaves
for
about
24
hours
till
crisp.
-
After
that,
make
a
powder
of
it.
Keep
it
aside.
In a pan, take olive oil.
-
Heat
the
oil
on
a
slow
flame.
-
Always
heat
the
oil
on
a
low
flame,
otherwise,
the
oil
will
convert
into
trans
fat
which
is
a
bad
form
of
fat.
-
Add
mustard
seeds
and
curry
leaves
and
let
them
crackle.
-
Take
it
off
the
flame
and
allow
to
cool.
-
After
that
add
the
curry
leaf
powder,
honey
and
salt.
Whisk properly to make the dressing.
Assembling of the salad
-
Arrange
the
burrata
cheese
on
top
of
the
rocket
leaves,
in
a
bowl.
Then
add
the
vine
tomatoes.
- Generously pour the curry leaf dressing on the top.
-
Wash
and
clean
the
rocket
leaves.
- Serves - 1 plate
- Calories - 321
- Fat - 25g
- Protein - 17.9g
- Carbohydrates - 0
- Sugar - 0
- Dietary Fibre - 0
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