Leafy Salad with Burrata, Strawberries and Candied Pecans with homemade bread

👨‍🍳 Method

For the homemade bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
5. 5
   Cover and Let rise 30 minutes, until the loaf has risen.

   Plastic wraporKitchen towel
6. 6
   Preheat the oven to 190°C (375°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7. 7
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   OvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

For the Salad Dressing

1. 9
   Seal the oil, vinegar, honey and salt in a jar and shake well, until smooth.

   Jar

To assemble

1. 10
   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.

   StoveFrying 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.
2. 11
   Heat the vegetable oil in a small skillet.

   StoveFrying pan
3. 12
   Add the onion and fry over medium heat, stirring, until golden brown. Transfer to paper towels: it turns crisp as it cools.

   StovePaper 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.
4. 13
   Toss the leaves with half the dressing and arrange on a serving plate.
5. 14
   Arrange on top the strawberries and blueberries.
6. 15
   Place the burrata in the center.
7. 16
   Sprinkle the cheese and nuts on top.
8. 17
   Toast the bread slices on a hot grill pan, to serve alongside the salad.

   StoveGrill pan
9. 18
   Just before serving, cut open the burrata with a knife and sprinkle the onion over it.

   Knife
10. 19
    Drizzle with the rest of the dressing and serve immediately.

    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.