Burrata Salad with Grated Tomato And Anchovies | America's Test Kitchen
This Catalan-inspired preparation elevates creamy burrata.
Keywords
- Fish & Seafood
- Cheese
- Vegetables
- Easter
- Appetizers
- Salads
Ingredients
- 1 vine-ripened tomato (6 ounces), halved through equator
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- ¼ teaspoon table salt
- 1 small head Bibb or Boston lettuce (6 ounces), leaves separated
- 2 (4-ounce) balls burrata cheese
- 4–8 anchovy fillets
- 1 tablespoon fresh marjoram leaves
- ½ teaspoon flake sea salt
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