This recipe is the taste of summer on a plate and is perfect for serving guests when hosting, enjoying as a special lunch, or making simply because you fancy it. The combination of sweet strawberries, creamy burrata, salty prosciutto and crunchy pistachios creates a salad that feels elegant and luxurious, yet it's quick and easy to put together.
Ingredients
Salad:
- 35g pistachios, toasted and roughly chopped
- 80g lambs’ lettuce
- 40g rocket
- 400g strawberries, trimmed and halved
- 6-8 slices of prosciutto
- 1 burrata
- Small handful fresh basil leaves
Dressing:
- 50ml extra virgin olive oil
- 25ml balsamic vinegar
- 1tsp honey
- 1tsp Dijon mustard
- Pinch of salt and pepper
Method
- Toast the pistachios in a dry pan over a medium heat until fragrant and golden (around 5 minutes), stirring frequently to ensure they don’t burn, set aside to cool
- Add all dressing ingredients to a bowl and whisk
- Toss the lambs’ lettuce and rocket with about three-quarters of the dressing, using just enough to lightly coat the leaves.
- Add the dressed leaves to a serving bowl or divide between 4 plates if serving individual portions.
- Scatter the halved strawberries evenly over the dressed leaves
- Loosely fold or tear the prosciutto slices and arrange evenly over the salad.
- Place the burrata in the middle of the serving plate or tear the burrata into 4 rough portions if serving individually.
- Sprinkle over the toasted pistachios and basil leaves, tearing any larger leaves as you go.
- Season with black pepper and add a few extra drops of dressing around the plate
Top Tip
Bring the burrata to room temperature for 20–30 minutes before serving. The centre will become softer and creamier, making it easier to spread through the salad and enhancing its flavour.
