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An ultra-gourmet salad with crispy breaded burrata, fresh figs, Prosciutto and diced tomato.
Whether shared or enjoyed on its own for a quick lunch, this delicious fruit and vegetable salad is so good, it'd be a shame to go without! These are the last moments to enjoy figs, so go for it!
💙 Why you'll love it
- Super quick to prepare
- Ultra-simple to make
- All you need is a handful of ingredients
✅ She goes gluten-free, dairy-free and vegetarian
- To make this recipe gluten-free: use gluten-free flour for the breadcrumbs, replace the Panko breadcrumbs with normal breadcrumbs. Check that the salt and pepper you buy do not contain any.
- To make this recipe dairy-free: replace the burrata with a hard cheese: Grana Padano (not the same as Parmesan), Emmental, mature Pecorino, feta, etc...
- To make this recipe vegetarian: remove the Prosciutto or replace it with the meat substitute of your choice.
💡 Expert advice
- I really recommend dipping the burrata 2x in beaten egg and flour before putting it in the breadcrumbs: this is what will wrap the cheese so that it doesn't explode on contact with the heat during cooking.
❄️ Storage
You can store this salad in an airtight tin in the fridge for 2 days, but I recommend breading your burrata at the last minute, otherwise it may go soft.
I advise against freezing it, as it will soften and defrost.
🤔 Frequently Asked Questions
Of course! For frying, I recommend mozzarella, camembert or chèvre.
If it hasn't blackened, you can wait for it to cool and then put it back in the bottle for repeated use. Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll leak and your funnel will melt, as it did for me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
Figs: July to October inclusive.
Spinach: September to May inclusive.
😋 Other gourmet salads
If you make this fig salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Fig salad and fried burrata
Ingredients
- 2 large tomatoes
- 2 ½ cups spinach
- 2.5 oz Prosciutto
- 6 figs
- 3 tablespoons pine nuts
- 1 cup burrata cheese
- 1 large tablespoon Balsamic vinegar
- 3 tablespoons olive oil
- 1 egg
- A bit flour
- A bit Panko breadcrumbs
- Salt
- Pepper
Instructions
- Start by heating the frying oil in a saucepan. Dip the burrata in the beaten egg, then in the flour. Repeat the operation a second time, then toss in the Panko breadcrumbs.
- Place in hot oil (approx. 356°F/180°C) and fry until golden brown.
- Meanwhile, place the spinach, Prosciutto, halved figs, diced tomatoes and pine nuts in a dish.
- Add a drizzle of olive oil and balsamic cream, season with salt and pepper, and enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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