Who doesn’t like a good, fresh salad in the summer? With so many local, veggies in season and the hot summer sun beating down on us, salads are our total go to. When I heard Chrissy Teigen had created her own cookbook I couldn’t wait to get my hands on it, I have been reading her blog and dying with laughter over her Social feeds for years.
Her book, Cravings, is a fun, colourful cookbook full of delicious and easy recipes that will quickly become go-to’s when entertaining. I especially fell for her take on the fave, Caprese Salad. In Chrissy’s version she uses delicious add ons like crispy prosciutto and opts for burrata over regular fresh mozzarella – this makes for a far more decadent (and yummy) salad.
See below for the how to:
4 cups of baby arugula
1 ball of burrata cheese
2 pounds of ripe tomatoes – colour, style and how you cut them – your choice, Chrissy encourages a freestyle approach which looks lovely on a platter
3 tbps of really good olive oil
1 tbsp of balsamic vinegar – I used balsamic glaze
2 tsp of kosher salt
1/2 tsp of freshly ground black pepper
6 Prosciutto crisps (recipe to follow)
Instead of a traditional platter, I decided to use one of my wooden cutting boards to serve this on because I love the rustic look, but regardless, scatter the arugula on whatever platter or plate you choose. Cut up the tomatoes in various ways, slices, chunks, in half and scatter them around the plate. Break the burrata to reveal the creamy centre and drizzle it over the arugula, concentrating on the centre. Then drizzle everything with olive oil, balsamic and season it all with salt and pepper. Top with prosciutto crisps.
Preheat oven to 400
Line a baking sheet with parchment
Bake until the prosciutto looks wrinkled, when you take them out they will crisp up