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Artichoke and Burrata Salad by Jan Hendrik van der Westhuizen

35 Minutes
8 Servings
7 Ingredients

Description

Making a Mediterranean meal from the finest Italian ingredients starts with a quick trip to Checkers and this Artichoke and Burrata Salad recipe by Chef Jan Hendrik van der Westhuizen. We’re calling it our best winter salad yet. Why not add it to your menu tonight? It boasts two must-have ingredients. The first is our Forage and Feast Artichoke & Sundried Tomato Salad in Sunflower Oil. It’s a zesty herb marinade containing tender and buttery Mediterranean artichokes, and sundried Roma tomatoes. The second is our Forage and Feast Burrata Cheese with a firm Mozzarella shell, and rich, soft centre of Stracciatella made from fresh cream and Mozzarella ribbons. Pair these with crisp lettuce leaves, slices of hand-crafted Forage and Feast Prosciutto Crudo, and a drizzle of our exclusive Mediterranean Vinaigrette with red bell peppers. It’s a masterful masterpiece that takes only minutes to make. Grab everything you need for this Artichoke and Burrata Salad recipe at your nearest Checkers store now, or shop on Sixty60 and get it delivered to your door in 60 minutes.

 

Directions

1 Place a grid over warm coals and allow it to heat thoroughly.

2. Slice the Chinese lettuce lengthways and rinse with cold water. Use paper towels to remove excess water and drizzle with olive oil on the inside.

3 Season with salt and pepper, and place face down on the grid until the lettuce leaves become slightly crispy on the sides, then remove from the heat and sprinkle the juice of half a lemon over the lettuce.

4 While cooking the lettuce, place the prosciutto on the grid and cook until crispy.

5 Slice the remaining lemons into slices and grill some on the fire.

6 Arrange the salad by placing the lettuce leaves, Artichoke & Sundried Tomato Salad and Burrata on the plate.

7 Drizzle with Forage and Feast Mediterranean Vinaigrette and add the lemon slices and crisp prosciutto just before serving.

Ingredients

  • 1 Chinese lettuce
  • 50ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 100g Forage and Feast Imported Prosciutto Crudo Ham
  • 125ml Forage and Feast Mediterranean Vinaigrette 
  • 190g Forage and Feast Artichoke & Sundried Tomato Salad
  • 240g Forage and Feast Burrata Cheese (2 tubs)
  • 2 lemons