Broccolini with Burrata & Crispy Onions
Broccolini with Burrata & Crispy Onions is a fresh salad, combining the crunch of broccolini with burrata, aromatic basil oil and the delightful crunch of crispy onions.
Servings: 2 Servings
Calories: 257kcal
Ingredients
- 1/4 cup fresh basil leaves loosely packed
- 3-4 tablespoons olive oil divided
- Salt and pepper to taste
- 1/2 pound broccolini trimmed of tough stems
- 2 small burrata balls or 1/2 a large ball
- 2 tablespoon 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
Calories: 257kcal | Carbohydrates: 10g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2166IU | Vitamin C: 105mg | Calcium: 91mg | Iron: 1mg