Burrata Salad with Fried Zucchini and Vegetable Chips
Description
Creamy burrata is paired with pan-fried zucchini and topped with crispy beet and eggplant chips in this simple winter salad.
Ingredients
•
2 medium beets
•
1 medium eggplant
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4 tablespoons rapeseed oil, divided, or more as needed
•
1 pinch flaked salt
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1 medium fresh zucchini, thinly sliced
•
salt and freshly ground black pepper to taste
•
2 cloves garlic, crushed and finely chopped
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4 sprigs parsley, chopped, or more to taste, divided
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1 (4 ounce) ball burrata, torn
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8 slices sourdough bread, or more to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2
Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3
Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4
Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5
Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6
Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.