Tomato, Strawberry & Burrata Salad with Basil Caesar Dressing
Ingredients
BASIL CAESAR DRESSING:
⅓ cup packed Mucci Farms Living Basil leaves
5 tbsp olive oil
Zest and juice of 1 lemon
7 anchovy fillets
2 tsp each Dijon mustard and Worcestershire sauce
2 cloves garlic
1 tsp coarse black pepper
TOMATO, STRAWBERRY & BURRATA SALAD:
2 x 340g clamshells Mucci Farms Savorries Sweet Strawberry Tomatoes
Olive oil spray
Salt and pepper to taste
3 cups baby arugula
8-10 pieces thinly sliced and toasted olive focaccia
250g Burrata cheese
340g Mucci Farms Smuccies™ Sweet Strawberries, tops removed and halved
1 Mucci Farms Mini Cucumbers, thinly sliced
Directions
To make dressing; place basil, oil, lemon zest and juice, anchovy, Dijon, Worcestershire, garlic and pepper in a blender cup. Blend with an immersion blender or regular blender until basil is minced and dressing has emulsified.
Place tomato clusters on a baking sheet and spray lightly with oil. Season with salt and pepper. Broil in oven on top rack for 4 minutes or until tomato skins have split. Let cool 2 minutes.
On a large serving platter, arrange arugula and toasted focaccia. Split open Burrata and place along middle of platter. Top with broiled tomato clusters, strawberries and cucumber. Serve with dressing.
