Cucumber and Burrata Salad with a White Balsamic Chili Crisp Vinaigrette
Servings: 1 salad
Ingredients
White Balsamic Chili Crisp Vinaigrette
- 5 tablespoons white balsamic vinegar
- 2 tablespoons chili onion crisp (like Trader Joe's or Momofuku brand)
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- salt to taste
Salad
- 3 mini cucumbers, diced
- 1/4 cup wasabi peas
- 1/2 cup snow pea microgreens (or freshly cut pea shoots)
- 1 tablespoon white and/or black sesame seeds or a mix
- 2 tablespoons chopped mint leaves
Instructions
Make the Vinagrette
- Put all of the vinaigrette ingredients in a jar. Cover tightly and shake vigorously until emulsified.
- You can make this ahead of time and refrigerate for a day or two. Remove 15 minutes before making the salad so it can come up to room temperature. Shake again before using.
Construct the Salad
- Scatter the cucumber quarters on a plate.
- Use a spoon to drizzle 2-3 tablespoons of the vinaigrette, or to taste, over the cucumbers.
- Scatter the wasabi peas, mint and pea shoots amongst the cucumber.
- Place the burrata ball in the middle of the plate. Sprinkle the sesame seeds, concentrating them over the burrata, then the rest of the salad.
- Finish with a turn of salt and serve immediately.