Spring Burrata Salad
Executive Chef Bryan Leary of Oak & Grain gives his tips on making this spring dish
Maplebrook Farm burrata with grilled asparagus, pickled ramps, grilled olive French bread, shaved prosciutto, and charred cherry tomato salad with a lemon Prosecco vinaigrette.
Ingredients to compose salad
6 ounces of burrata (Maplebrook Farm burrata is available at Whole Foods.)
2 ounces of thinly sliced prosciutto
8 stalks of asparagus with woody ends removed
4 slices of olive French bread cut
into ¼-inch bias slices (Any artisan bread works well.)
1 tablespoon of an oil blend for brushing
over bread, asparagus and tomatoes
2 handfuls of greens (micro arugula, regular
arugula or basil, spring mix — Loudon’s lēf Farms Spicy Mix is a nice choice.)
8 heirloom cherry tomatoes (Larger tomatoes can be quartered.)
Pickled ramps (Sliced red onion could be substituted.)
2 stalks of wild ramps (Save the greens for something else, like ramp pesto or butter.)
4 tablespoons white vinegar
½ tablespoon sugar
½ tablespoon salt
2 cloves garlic, roughly chopped
1 bulb shallot, peeled and roughly chopped
¼ cup olive oil
¼ cup freshly squeezed lemon juice (Zest lemon first and reserve for garnish.)
2 tablespoons Prosecco or champagne
vinegar to omit alcohol
1 teaspoon Dijon mustard
¼ teaspoon sugar
½ cup water
Salt and pepper to taste
Turn on your grill or cook indoors with a sauté pan. Heat to medium heat.
Prepare pickled ramps (or red onion)
Pour water, white vinegar, ½ tablespoon salt and sugar into small pot and heat until dissolved.
Cut ramps length-wise into 4 equal parts for each stalk (making 8 total pieces). Place in a heat-safe bowl and pour vinegar mixture over them, wrap with plastic wrap and set aside.
Prepare lemon vinaigrette
Either use a blender or immersion blender. Add Dijon, Prosecco or champagne vinegar, sugar, lemon juice, garlic and shallot. While blender is running slowly, add olive oil until oil is emulsified. Season with salt and pepper to taste.
Prepare salad ingredients
Brush bread, asparagus and tomatoes with oil blend, and season with salt and pepper. Grill asparagus and bread until there is color on both sides (about 2 minutes on each side). Turn off grill and put seasoned tomatoes on the grill till they char a little bit.
Set out two large salad bowls. Tear the 6-ounce ball of burrata in half and separate between two bowls. Add torn prosciutto, charred tomatoes, asparagus that’s been cut into bite-size pieces and torn bread, and divide equally between the bowls.
Remove ramps from pickling liquid (save liquid for pickling ideas or a new vinaigrette!). Split ramps between the bowls. Dress lightly with vinaigrette and sprinkle lemon zest for garnish.
Pairs nicely with a glass of Prosecco or pinot grigio.
Bryan Leary is the executive chef at Oak & Grain, the fine dining restaurant at the gracious Inn at Pleasant Lake in New London. Dining is available Wednesday through Sunday with a three- or five- course meal, depending on the night. Enjoy the view of the lake at the three-course brunch ($32). On Thursdays, there is a family-style dinner for $40. Reservations are necessary. Cooking lessons and a variety of events and special dinners are offered throughout the year. innatpleasantlake.com