🍽️ Iceberg lettuce with Burrata and caper dressing

Name: Iceberg lettuce with Burrata and caper dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 0.3 whole grain baguette; 1 tbsp butter; 1 head lettuce; 2 shallots; 1 tsp mustard; 40 ml sherry vinegar; 5 tbsp walnut oil; 5 tbsp grape seed oil; salt; pepper; 45 g capers (3 tbsp; jar); 2 balls Burrata (125 g each; 45% fat in dry matter)

509 kcal · 30 min · 4 servings

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Ingredients

0.3 whole grain baguette
1 tbsp butter
1 head lettuce
2 shallots
1 tsp mustard
40 ml sherry vinegar
5 tbsp walnut oil
5 tbsp grape seed oil
salt
pepper
45 g capers (3 tbsp; jar)
2 balls Burrata (125 g each; 45% fat in dry matter)

Instructions

1. Cut the baguette into small cubes. Heat the butter in a pan. Fry the bread cubes in it over high heat for 3 to 5 minutes until crispy, then remove them from the pan.
2. Separate the iceberg lettuce into individual leaves, wash them and spin them dry. Stack the leaves on plates into pretty lettuce balls.
3. Peel the shallots and dice them finely. Mix them with mustard and vinegar. Gradually beat in both oils until a vinaigrette (an emulsified vinegar-oil mixture) forms. Season with salt and pepper and add the capers along with 1 tablespoon of the brine.
4. Halve the Burrata balls and place them on the salads. Drizzle the vinaigrette over them and serve the salad topped with the croutons.

Nutrition per serving

kcal: 509
Protein: 15 g · Fett/Fat: 42 g · Carbs: 18 g