Recipe: David Burke’s 5 Ingredient Burrata Salad
June 01, 2012 | East End Eats
There’s something very Italian about the way we cook when we’re at home in the Hamptons: a little of this fresh cheese, a little of that local vegetable (a drizzle of truffle oil, perhaps?), and never too many steps or fussy preparations. It’s all about letting the East End’s bounty of local produce and artisan foods shine. With that in mind, we asked star chef and restaurateur David Burke (Fishtail, Townhouse) to dream up a dish inspired by a lazy weekend in the Hamptons. Burke delivered with this divine summer salad recipe, which layers milky burrata cheese, Italian prosciutto, asparagus, and tomatoes. Cue up some Paolo Conte, uncork a nice Italian red, and you’ve got yourself an afternoon.
Asparagus, Burrata and Tomato Salad with Prosciutto
SERVES ONE
2 ounces fresh burrata mozzarella
1 ounce balsamic vinaigrette
2 ounces prosciutto, sliced paper thin
4 steamed, chilled asparagus spears
3 slices tomato
Vegetable oil
Basil leaf
Season asparagus and tomato slices with salt and pepper and drizzle with vegetable oil. Grill asparagus for three minutes, turning once. Arrange the asparagus side-by-side and top with tomatoes, prosciutto, and burrata. Drizzle with balsamic vinaigrette and garnish with a basil leaf.
—APRIL WALLOGA
PHOTOGRAPHY BY SARI GOODFRIEND
