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Chared Veg and Burrata
RECIPE
Charred Spring Vegetable Salad with Burrata, Crispy Chickpeas & Herb Oil17-21m totalCalifornia fresh: baby vegetables at peak season, creamy burrata, and a vibrant green herb oil with toasted chickpea crunch
INGREDIENTS
VEGETABLES
- Spring vegetables2 cups mixed baby spring vegetables (radishes, turnips, baby carrots, peas in pod, asparagus tips)
DAIRY
- Burrata2 × 250g burrata balls, room temperature
CHICKPEAS
- Canned chickpeas1 can (400g) chickpeas, drained and dried
OIL
- Fresh herbs2 cups mixed soft herbs (basil, tarragon, chervil, dill), plus 1 cup parsley
PANTRY
- Pantry items500ml extra virgin olive oil, sherry vinegar, Maldon salt, black pepper, chili flakes, lemon
STAGE 1
VEGETABLES
Clean and prep vegetables
Trim radishes and baby carrots, halve if large; snap asparagus at natural break; shell peas; keep everything raw and chilled
CHICKPEAS
Toast and season chickpeas
Toss dried chickpeas with olive oil, salt, chili flakes on sheet pan at 400°F until golden and crispy, shake pan halfway through
OIL
Bright herb oil
Blanch herbs 30 seconds, shock in ice water, squeeze dry, blend with olive oil and pinch of salt until vibrant green, fine-strain through cheesecloth
STAGE 2
VEGETABLES
Char and dress vegetables
Hot cast-iron or grill pan, quick sear vegetables in batches until blistered and charred at edges (keep crisp-tender), toss with sherry vinegar, Maldon salt, and half the herb oil while still warm
after Clean and prep vegetables, Bright herb oil
STAGE 3
COMBINING
Char and dress vegetables+Toast and season chickpeas
Compose and serve
Spoon charred vegetables into center of warm white bowl, nestle burrata beside, scatter crispy chickpeas around, drizzle remaining herb oil, finish with fleur de sel and cracked pepper
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