Burrata and cucumber salad with green oil

Burrata and cucumber salad with green oil

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 621 kcal
, Fat: 62 g
, Carbohydrate: 5 g
, Protein: 10 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Green oil

2 bunches basil, leaves torn off
water, boiling
1 dl olive oil

Salad

1 burrata (approx. 150 g)
250 g mini cucumbers, cut into slices
½ tsp salt
a little pepper
1 lime *-*
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How it's done

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Green oil

Blanch the basil in boiling water for approx. 20 secs., refresh in ice-cold water, drain, gently squeeze. Puree the basil and oil for approx. 3 mins. until very smooth. Allow the oil to drain through a sieve lined with a cheesecloth.

Salad

Tear the burrata into pieces, arrange on plates with the cucumber slices, season. Drizzle the herb oil over the top along with the lemon zest and juice.

Good to know
Tip: Replace some of the mini cucumbers with cucumber slices. Garnish the salad with a little basil.
Note: Instead of basil, you can also use other herbs such as parsley, chives, chervil or baby spinach.

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