Burrata Salad with Blood Orange Vinaigrette
This recipe was created from the need to use up the last blood orange from my produce box and leftover burrata from yesterday’s salad. I imagined the colors of blood orange juice mixing with olive oil as a vibrant sunset on my kitchen counter. And so, this burrata salad with blood orange vinaigrette was born on a sunny spring afternoon.
Burrata is a decadent treat. Here’s how to indulge in the fresh and creamy mozzarella curd, whilst packing an abundance of fresh, vitamin rich ingredients into your diet. Top this salad with sweet and slightly tangy blood orange vinaigrette.
Start with fresh cilantro. If you’re not a fan of cilantro, substitute dill or parsley. Each of these herbs are full of vitamins and nutrients such as potassium, calcium, manganese, iron, and magnesium. Cilantro is also known to help reduce LDL cholesterol (the bad one.) A tip on purchasing fresh herbs: Shake the bunch under your nose. If it smells odiferous, it’s fresh. If it doesn’t waft much of any fragrance, pass; it’s not so fresh. A tip on how to store cilantro and other fresh herbs: Unwind and remove any twisty-ties. Cut a small amount off the bottom of the stems and place in a small glass. Cover with the plastic produce bag. This allows air and humidity to circulate while keeping the herbs fresh. If you change the water every few days, or as you use the herbs, they will last up to two weeks!
I guarantee you’ll love this blood orange vinaigrette. It’s simple and lusciously sweet and ever so slightly tart. When paired with peppery arugula, succulent scallion onions, and the citrus herb flavor of cilantro, this is a bar-none fantastic salad!
Burrata salad with arugula, spinach, living alfalfa sprouts and blood orange vinaigrette is a decadent treat. Blood oranges are colorful and sweet and make this salad a lovely treat.
- Prep Time : 10 minutes
- Yield : 4 cups
- The Salad:
- organic baby spinach - 2 cups
- organic arugula - 1 cup
- living alfalfa sprouts - 1/4 cup
- scallion onions - 1/4 cup
- cilantro - 1/4 cup
- burrata - 4 oz
- Blood Orange Vinaigrette Dressing
- blood orange - 1
- white sugar - 1 tsp
- sea salt - 1 tsp
- black pepper - 1/8 tsp
- white vinegar - 1/4 cup
- olive oil - 1/8 cup
- Mix spinach and arugula in a bowl.
- Top with living alfalfa sprouts, chop scallions and cilantro and add to salad.
- Break open burrata in quarters or eights, depending on size. You want large 1 oz, or 1/8 cup pieces. Then add to salad.
Blood Orange Vinaigrette:
- Squeeze juice of one blood orange into a small bowl, carafe, or salad dressing shaker using a manual twist juicer or by hand. Keep pulp and discard seeds.
- Add sugar, salt, pepper, and vinegar using a funnel if necessary.
- Agitate with whisk or by shaking to dissolve the sugar, sea salt, fresh cracked pepper in the vinegar.
- Slowly add olive oil in a steady, thin stream. Mix/shake well.
- This dressing can be refrigerated for two or three weeks.