I love it when you think you have nothing really in house to make a meal from and then it turns out you have all the ingredients to make something amazing. Ok granted, I don’t always have burrata just randomly lying around in the fridge, but I did forget about it, so it came as a surprise.
The rest are pretty much staple ingredients, always good to have lying around!
Charred Romaine Lettuce & Burrata, Sundried Tomatoes, Pine nuts, Basil and a Simple Vinaigrette
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 3 to 4 romaine hearts
- 5-6 sun dried tomatoes, thinly sliced
- 1 or 2 burrata's (depending on size)
- 3 tablespoons extra virgin olive oil
- 1 tbsp red wine vinegar (or cider vinegar)
- 1 shallot, finely chopped
- 1 -2 tbsp pine nuts, toasted
- Handful fresh basil
- Pinch kosher salt
- Pinch freshly ground black pepper
Instructions
Start by making the vinaigrette: in a sealable jar add the olive oil, vinaigrette, chopped shallot, pepper and salt and shake well until emulsified. Set aside.
In a dry frying pan add the pine nuts and toast until starting to brown, ± 3 minutes. Keep an eye on them so they don't burn.
Pull off any older outer leaves from the romaine hearts that might look a bit brown.
Cut off a thin slice of the root, making sure you don't cut off too much so it will hold together after quartering lengthwise.
Quarter them lengthwise.
Heat a grill pan, when hot lay the romaine hearts on the grill pan.
Grill them until lightly charred on all sides, turning every minute or two until done.
Transfer to a large plate, scatter the sun dried tomatoes over the top.
Lay the burrata(s) in the middle, and puncture open with the tip of a knife.
Drizzle the vinaigrette over the top and finish off with some torn basil.
Serve straight away.
Notes
Tip: instead of sun dried tomatoes crispy bacon bits would be amazing as well
