Make burrata pear salad with almond dressing, gluten-free, low-carb, and ready in 15 minutes. A creamy summer delight.
Ingredients
- 3.5 oz green leaves approx. 100 g or use your favorite salad greens
- 1 large Burrata ball approx. 5.3 oz / 150 g
- 1 Pear approx. 5.3 oz / 150 g – such as Bartlett, Anjou, or any seasonal variety
- ½ tsp toasted sesame seeds
- 1 oz raw almonds approx. 25 g, chopped
- Almond Dressing
- 1 tbsp smooth almond butter
- ½ tsp fresh lemon juice
- 1 tbsp water approximate amount, adjust to reach your desired consistency
- 1 pinch sea salt
- 1 pinch white pepper
- 1 pinch onion powder optional, but adds great flavor, garlic powder also works perfectly
Instructions
Assemble the salad base: Arrange the escarole and mâche (corn salad) on a serving platter or large salad bowl.
Add the pear: Peel the pear, core it, and cut it into neat slices or wedges. Arrange them over the greens.
Add the toppings: Place the burrata ball in the center. Garnish the salad with the toasted sesame seeds and the hand-chopped raw almonds.
Make the dressing: In a small bowl, combine the almond butter, fresh lemon juice, and a splash of water. Microwave at low power (around 350W–360W) for a few seconds just to soften the almond butter.
Emulsify: Whisk the mixture well until it emulsifies. Check the texture, if you prefer a thinner, more pourable dressing, whisk in a little more water.
Season: Add the sea salt, white pepper, and onion powder (or garlic powder). Mix until fully smooth.
Serve: Drizzle the savory almond dressing over the salad just before serving, and place the remaining dressing in a small pitcher or ramekin on the side for guests to add more if desired.
