for the love of nums
I first tried this salad at a restaurant I used to frequent when we lived in California…this being the sole reason for the aforementioned frequenting. I was there with a girlfriend, and this salad was an off-menu special that we glommed onto immediately. We were so blown away by this the first time we had it that we requested it every. single. time. thereafter. To this day, we still send one another burrata selfies. No shame.
In my experience, the simplest dishes are often the most unforgettable, and this salad is no exception. Vibrant, slightly peppery arugula dressed in lemon is the perfect base for rich, cool, creamy burrata, which – for those unfamiliar – is a ball of fresh mozzarella filled with thick, luscious cream. I trust I don’t even need to explain the countless merits of using cheese to envelop cream in one soft little bulbous package. Anyone who doubts there is a God need not look any further than the snow-white burrata ball that gleams before them.
Rounding out the flavor fiesta is some good ol’ salty Italian ham in the form of paper-thin prosciutto. It’s perfection.
A word of caution to heed: simple dishes call for quality ingredients, so make sure you choose ingredients that are on top of their game flavor-wise. Arugula will taste best in fall and spring, lemons are spring-lovers as well, chat up your deli counter guy to procure the tastiest prosciutto you can find, and make sure the burrata is fresh.
| Prep Time | 2 minutes |
| Servings |
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