GRILLED RADICCHIO, TOMATO AND BURRATA SALAD WITH PROSCUITTO, OLIVE OIL AND BALSAMIC VINEGAR
• 1 Head Radicchio, cut in 6 wedges (choose a head with loose leaves)
• 3 Roma Tomatoes (split lengthwise)
• 3 – 4 Oz. Balls Burrata (quartered)
• 6 Thin Slices Prosciutto
• Italian Parsley Sprigs, for garnish
• 6 Lemon Wedges
• Garlic Salt, to taste
• Pepper, to taste
• Balsamic Vinegar, to taste
• Extra Virgin Olive Oil, to taste
Pull the very loose outside leaves from the radicchio wedges and slice them into thin strips. Season the radicchio wedges and tomato halves with garlic salt and pepper, to taste. Grill the radicchio over a char-broiler or in a grill pan until both sides pick up a nice light brown color. Set aside.
Season and grill the tomato halves in the same manner as the radicchio. Set aside.
Neatly place the grilled radicchio wedges at the top of 6 salad plates. Make a small bed of the radicchio strips just below the wedges. Place the burrata quarters attractively on the beds of radicchio strips. Role the prosciutto neatly and place between the burrata quarters. Split each grilled tomato half and place a quarter on either side of the radicchio beds. Garnish with Italian parsley sprigs and chiffonade and a lemon wedge.
Serve salads with balsamic vinegar and extra virgin olive oil on the side.
*Burrata – According to some, this cow’s-milk cheese was created as a means of using up scraps of mozzarella. It’s an Italian creation made by the PASTA FILATA process, whereby the fresh curd is dipped into hot whey, then stretched and kneaded to the desired pliability. To create Burrata, the cheese maker uses the stretched curd to form a bag about ⅓-inch thick, which is filled with bits of unspun mozzarella and cream. The top is twisted closed and the pouch is dipped in brine. The cream thickens inside the bag, which produces a soft, rich center with a fresh milky quality that oozes out when the cheese is cut. This fresh cheese usually can be found only in specialty cheese shops. Refrigerate immediately and consume within a few days. Most burrata comes from Italy although it is also now being produces in the United States.