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.

#cheesepuffs #burrata #mostarda #speck

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