Over at our Bleecker Street shop, our executive chef David Elkins—formerly of Per Se—has recently revamped our made-to-order menu. Loaded with salads, grain bowls, and sandwich melts, this new menu is, simply put, very, very good.
While devising these new dishes, Chef David also developed this burrata salad, made with radicchio, pine nuts, and mint. It looks like this:
If you’re like us, your first reaction to seeing this salad is: “WANT.”
Well, you can have. Chef David’s idea with this dish is that it can be easily prepared at home. That’s why we are sharing his burrata salad recipe here, so you can try your hand at preparing this creamy, fresh, crunchy dish yourself.
Here’s a recipe card for Chef David’s Burrata with Radicchio, Pine Nuts, and Mint:
If you’re wondering where you might pick up some burrata, pancetta, apricot preserves, balsamic, or pinecone syrup, well, simply click those words. Or, if you’re in New York City, pop into our store and pick them up. While you’re at it, you may find yourself compelled to try a few of Chef David’s new menu items, like the BBQ broccoli bowl, smoked trout salad, and cauliflower burger with fried artichokes. Once you’ve picked up your ingredients, take them home and follow the above instructions. Just like that, you’ve got a salad that looks just like this: