The weather's telling us that its time to turn our minds to salad and lighter style wines.
So this month we asked @Another_Food_Blogger to come up with something delicious to go with our rapier-sharp and equally delicious Excalibur Sauvignon Blanc. Of course, he never disappoints!
You can prepare this Burrata and Parma Ham Salad with herbs and green peas in 15 minutes.
Burrata, Parma Ham Salad (serves 4)
Ingredients
1-2 pieces burrata*
8 slices Parma ham
100g peas – defrosted
Herbs – parsley, mint, dill, chives (I used parsley & dill)
150g rocket
Dressing
1 tbsp lemon juice
1 lemon – zested
½ tsp honey
4 tbsp olive oil
Salt & pepper
Pickled Fennel
1 fennel
125ml distilled vinegar
125ml water
1 tsp salt
1 tsp sugar
Method
Pickled Fennel
1. Remove the green stalks and root, slice the fennel finely (using a mandolin if you have one).
2. Mix water, vinegar, salt and sugar together and place the fennel in the jar/container. Cover and allow to pickled for minimum 15mins and you are ready to go!
Dressing
1. Mix all ingredients together in a mixing bowl or shake in a jar.
Salad
1. Layer the salad by adding torn burrata, slices of parma ham, peas, rocket and pickled fennel to a bowl
2. Drizzle with dressing and finish with salt & pepper
3. Serve with crusty bread and/or grilled chicken, and Excalibur Sauvignon Blanc of course!
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