** This is probably the best selling salad we ever made at Obika Century City. People seem to love the combinations with the Creamy Di Stefano burrata and the tangy balsamic vinaigrette in which we toss the salad.
We also add roasted pine nuts to give some crunchy to the plate and also some calories. Also the chromatic aspect of the plate talks pretty clear, vivid purple on the roasted beets, white porcelain shining of the burrata. While enjoying the salad, the burrata will get some of the purple of the beets creating a very attractive nuance.
Extra virgin Olive oil
Balsamic Vinegar from Modena
Burrata Di Stefano
Whip with a whisk or just a fork 4TBS of Extra Virgin Olive Oil and 3TBS of Balsamic Vinegar from Modena, season with salt and pepper and wisk until a smooth cream. For bigger quantity double or more the quantity and use an immersion blender. Roast some pine nuts in the oven at 370f for 10/15 minutes. Bake covered with water, salt and pepper, 1 large or 3 small beets, with the skin on, after 1 hour the beet should be cooked, peel it and dice it, or slice it as you like.Toss the spinach in a large bowl with the balsamic vinaigrette, add the pine nuts, the diced beets, and lay gently the burrata on top. Add some more dressing if liked.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!