Burrata with green goddess dressing, avocado and broccoli
Di Stefano burrata or stracciatella cheese, 4oz ea
1-2 Ea Avocado ripe as Needed
Mix of broccolis (broccoli, romanesco, rapini, broccolini or aspiration) about 4 cups total
1 Ea Clove roasted garlic
¼ Cup Di Stefano mascarpone
¼ Cup Mayonnaise
6 Tbsp Chopped herbs (chives, parsley, tarragon)
½ Ea Lemon, juiced
1 ½ Tbsp Extra virgin olive oil as Needed
Salt & pepper
1 Cup Mixed sprouts (we use lentils but you could use broccoli, onion, alfalfa)
½ Cup Baby kale leaves
½ Cup Country bread croutons crushed (we make a gluten free cake with flax and chia seed, then dehydrate the cake and crush it up to add texture to the dish; you can sub crushed croutons to mimic the effect) as needed
Best quality extra virgin olive oil as needed
Coarse sea salt
First blanch the broccolis in boiling salted water and shock in an ice bath. Drain well and transfer to a mixing bowl.
To make the dressing combine all ingredients and add some avocado (1/4 to ½) if you like to a food processor. Pulse to combine and make smooth. Season with salt and pepper. Set aside.
Dress the broccolis with some of the goddess dressing and a pinch of salt.
On four chilled plates place a spoon of the dressing. Cut the burrata in half and place ½ on each plate. Arrange the dressed broccolis around the burrata but not covering.
Garnish with sprouts, kale leaves and thick slices of avocado.
Sprinkle some of the crushed croutons over top and finish with a pinch of coarse sea salt on the burrata and avocado and a drizzle of olive oil over top.