Did you guys know about burrata before 6 months ago? Because I didn’t. I was out for dinner with my brother, and it was listed on some kind of salad. Neither of us knew what it was, so we asked and received a frosty “it’s a type of cheese” accompanied by a judgmental side-eye in response. Ah, the joys of living in Los Angeles, where the food is amazing but the service can be hit or miss.
Although I really don’t know how I lived before knowing about burrata, so maybe our charming waitress had a point. Clearly, I needed to be educated. Fast forward to a few weeks ago when Jennie and I needed the perfect finishing touch for our citrus and beet salad, and we thought a fresh mix of mozzarella and cream might do the trick.
Spoiler alert: we were right.
greens of your choice
1 blood orange
1-2 roasted beets
dress with olive oil, salt, pepper and a pinch of curry powder
Not a big grapefruit fan? Try this anyway. The creamy burrata really tempers the tartness of the grapefruit and pairs nicely with the sweet beets and blood oranges. You’ll thank us later.