To assemble the roasted beet burrata salad, assemble the fresh arugula, add baby heirloom cherry tomatoes, roasted beets, and grapefruit segments. Sprinkle all ingredients with extra virgin olive oil, add flaky salt and mix. “When plating, start with the greens first, so everything can rest upon it easily,” Chef Max said. “Then make sure all the colorful ingredients stand out, don’t let them hide behind the arugula.” To prepare the burrata cheese, cut it in wedges. “Notice the texture of burrata cheese is similar to mozzarella but it is creamier on the inside,” he added, saying to top off the salad, use a wonderful balsamic glaze. Learn how to make this vibrant dish on the latest episode of Chef’s Corner along with the Vegan Green Goddess Dressing, recipe below.
VEGAN GREEN GODDESS DRESSING
• ½ cup Aqua Faba (chickpea water) • 3 tbsp Dijon mustard
• ½ bunch Cilantro • ¼ bunch Tarragon • ½ bunch Parsley
• ½ bunch chopped Chives • ½ bunch chopped Scallions • 2 ea, lemon juice • 1 tsp salt and pepper • 1 tbsp malt vinegar powder • 1 tsp dry oregano • 2 cups blended oil, ie., extra virgin olive oil Instructions 1. Add Aqua Faba, Dijon mustard, salt and pepper, malt vinegar powder and tarragon into blender, slowing adding the extra virgin olive oil. 2. Once all ingredients come together, add the herbs, lemon juice and dry oregano. 3. Store in cooler, date and label the salad dressing container.
22 Frenchman’s Creek
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