SaladOctober 16, 2016
Heirloom Tomato, Burrata, Prosciutto
It’s late summer, tomatoes are in all their glory. I could eat this every day, it’s simply summer on a plate.
Serves 2-4, Time 15 minutes.
Mise en Place
Produce
- 3 largeheirloom tomatoes, thinly sliced
- 1 cuppea shoots
- 1lemon, juice and zest
Staples
- ev olive oil
- kosher salt
- black pepper, ground
Meat
- 4 slicesprosciutto, torn
Equipment
- 2bowl
- 1platter
Directions
- whisk 1 part lemon juice, 2 parts olive oil, and a big pinch of salt to make a dressing
- toss dressing with pea shoots. you should overdress this a bit, the dressing will drip down into the tomatoes during assembly, to dry and you’ll miss out
- on a platter, put tomatoes down, sprinkle with kosher salt, black pepper, and lemon zest
- put pea shoots on top of tomato
- place burratta in center, surround with prosciutto
- serve and eat.