A fabulous seasonal starter for April, early May: Rocket Salad with Burrata (or Mozarella) and a Rhubarb Dressing! This was a starter in a multi-course meal I made a couple of weeks back – it took no time at all and I adored the coupling of the creamy Burrata with the tangy-spicy Rhubarb Dressing. So here we go:
Ingredients (4 people):
1 small rhubarb
2 tablespoons of white wine vinegar
2 tablespoons of jam (I used home-made elderberry jam)
1 spring onion (small)
1-2 teaspoon of chili paste
2 teaspoon brown sugar
3-4 tablespoons of olive oil
200g rocket salad
2 x 125g Burrata (2 balls)
Wash the rhubarb and cut into very small pieces. Mix the jam with the rhubarb cubes and let it sit for a few minutes. Combine the vinegar, spring onion and chilli in a pan with the rhubarb jam mixture, cover it and let simmer for about 10 minutes. Remove from heat and stir in olive oil. Season with salt and pepper. Let sit for 30 minutes.
Wash the rocket. Carefully halve the burrata. Serve with the dressing on the plates – and enjoy!