Leafy Salad with Burrata, Strawberries and Candied Pecans – Gluten-free version
Sweet, salty and creamy in one bowl: strawberries and blueberries, crumbled feta, honey-caramelized pecans, and in the middle a whole burrata that opens over the greens. Serve with toasted sourdough slices that soak up the dressing. Gluten-free version: Gluten-free bread.
⏱ 30 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
Seal the oil, vinegar, honey and salt in a jar and shake well, until smooth.
Jar
To assemble
2
Toast the pecans in a dry skillet over medium heat 3 minutes, stirring, until they turn lightly golden and fragrant. Add the honey and stir 1 more minute, until it coats them and bubbles. Transfer to parchment paper, separate and let cool until the coating hardens.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
3
Heat the vegetable oil in a small skillet.
⚙ Pan-fryingStoveFrying pan
4
Add the onion and fry over medium heat, stirring, until golden brown. Transfer to paper towels: it turns crisp as it cools.
⚙ Adding to the hot fat and fryingStovePaper towels
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Toss the leaves with half the dressing and arrange on a serving plate.
6
Arrange on top the strawberries and blueberries.
7
Place the burrata in the center.
8
Sprinkle the cheese and nuts on top.
9
Toast the gluten-free bread slices on a hot grill pan, to serve alongside the salad.
StoveGrill pan
10
Just before serving, cut open the burrata with a knife and sprinkle the onion over it.
Knife
11
Drizzle with the rest of the dressing and serve immediately.
💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
797calories
15 gprotein
35 gcarbs
67 gfat
● protein 8%● carbs 18%● fat 75%
Per serving (316 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
Honey: measured in tsp in this recipe: 1 tsp = 7 g · 304 kcal per 100 g · More about Honey →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Vegetable oil: measured in cup in this recipe: 1 cup = 216 g · 886 kcal per 100 g · More about Vegetable oil →
Bread: measured in pieces: one ≈ 250 g · 264 kcal per 100 g · More about Bread →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Jar· Also works: Storage container (None)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
