Rhubarb salad with burrata

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / person: 366 kcal
, Fat: 29 g
, Carbohydrate: 14 g
, Protein: 7 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

Dressing

1 tbsp white balsamic vinegar
1 tbsp olive oil
1 tbsp tomato puree
½ red chilli pepper, deseeded, finely chopped

Rhubarb

200 g rhubarb , cut into approx. 3 mm slices
¼ tsp salt
1 tbsp acacia honey
½ tbsp olive oil

To serve

150 g burrata, cut in half
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How it's done

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Dressing

Combine the balsamic vinegar, oil, tomato puree and chilli pepper.

Rhubarb

Season the rhubarb with salt, mix with the honey. Heat the oil in a non-stick frying pan, sauté the rhubarb for approx. 1 min.

To serve

Plate up the rhubarb, top with the burrata and drizzle the dressing on top.

Good to know
Tip: Garnish with 3 sprigs of finely chopped chervil.

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