A plate of crispy sausage and burrata salad with golden sausage slices, fresh arugula, cherry tomatoes, and thinly sliced red onion on a rustic wooden table. Creamy burrata is torn over the top, drizzled with balsamic glaze and olive oil, and garnished with fresh basil and cracked black pepper. A serving fork lifts a bite, enhancing the inviting presentation.

Crispy Sausage And Burrata Salad

Portions:4
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Ingrediënten

  • 1 tsp. extra-virgin olive oil plus more for drizzling
  • 2 Italian pork sausages casings removed
  • 1 clove garlic minced
  • 1 shallot chopped
  • 2 oranges
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 head red leaf lettuce washed and torn into pieces
  • 16 oz. Burrata
  • ½ tsp. crushed red pepper flakes
  • Sea salt such as “Maldon”
  • ¼ c. chopped fresh parsley

Instructies

  • In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon.
  • Cook until golden brown, 5.
  • Transfer to bowl and reserve oil in skillet.
  • Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2.
  • Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper.
  • Cut off rind of remaining orange and cut into segments.
  • Add to dressing.
  • Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments.
  • Break up burrata by hand and place on lettuce.
  • Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.
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Recipe Category Pork / Salad
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