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This Broccolini with Burrata & Crispy Onions is a fresh and vibrant salad, combining the tender crunch of broccolini with the creamy richness of burrata, all enhanced by aromatic basil oil and the delightful crunch of crispy onions.
This salad not only bursts with flavor but also showcases the beauty of seasonal ingredients. The broccolini provides a nutritious base, while the burrata adds a luxurious creaminess that pairs perfectly with the herbaceous basil oil.
Broccolini is a fun and different ingredient that will add a different look to your dinner table. Try it in this roasted broccolini with hummus.
Helpful Tips
- Prep ahead: To save time, you can prepare the basil oil in advance. It can be stored in the refrigerator for up to a week, allowing for quick assembly when you’re ready to enjoy the salad.
- Cook broccolini perfectly: When cooking the broccolini, keep an eye on it to ensure it remains vibrant green and tender-crisp. Overcooking can lead to a mushy texture, so aim for about 5 minutes of cooking time, flipping halfway for even cooking.
- Burrata: If you can’t find burrata, you can use ricotta cheese or cottage cheese, if you like it.
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Broccolini with Burrata & Crispy Onions
Ingredients
- 1/4 cup (6 g) fresh basil leaves loosely packed
- 3-4 tablespoons (44 ml) olive oil divided
- Salt and pepper to taste
- 1/2 pound (227 g) broccolini trimmed of tough stems
- 2 small burrata balls or 1/2 a large ball
- 2 tablespoon (20 g) crispy onions
Instructions
- In a chopper or food processor, combine the basil leaves and about 3 tablespoons of olive oil. Blend until mostly smooth.
- Pour the basil oil onto a serving platter and spread it out.
- Heat a skillet over medium high heat. Add about 1 tablespoon of olive oil. When hot, add the broccolini and cook for 5 minutes, flipping halfway, until tender.
- Transfer the broccolini to the platter, setting them on top of the basil oil.
- Cut the burrata balls into fourths and arrange them around the platter. Season with salt and pepper. Sprinkle on the crispy onions.
Notes
- To save time, you can prepare the basil oil in advance. It can be stored in the refrigerator for up to a week, allowing for quick assembly when you’re ready to enjoy the salad.
- When cooking the broccolini, keep an eye on it to ensure it remains vibrant green and tender-crisp. Overcooking can lead to a mushy texture, so aim for about 5 minutes of cooking time, flipping halfway for even cooking.
- If you can’t find burrata, you can use ricotta cheese or cottage cheese, if you like it.
- You can use homemade or store-bought pesto in place of the basil oil, if desired.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
