The Big Sur Bakery Cookbook by Michelle Wojtowicz

Author:Michelle Wojtowicz
Language: eng
Format: epub, pdf
Publisher: HarperCollins
Published: 2009-06-14T16:00:00+00:00

To make the dressing, put the vinegar, basil, mustard, and pine nuts in a blender and purée until smooth. With the blender running, add the rice bran oil or canola oil in a slow, steady stream, blending until the dressing is thick and emulsified. Season with 1 teaspoon salt and ¼ teaspoon pepper, and set it aside.

Cut the burrata balls in half and season them generously with salt and pepper.

Cut the tomatoes into ¼-inch-thick slices and arrange them on a serving platter. Season them generously with salt and pepper, and drizzle with some of the balsamic-basil dressing. In a mixing bowl, toss the greens with 1 tablespoon of the dressing; arrange them on top of the tomatoes. Place the burrata halves on top of the greens, soft center up, and finish with a drizzle of basil oil.

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