Burrata Salad with Pea Greens and Carrot Miso Dressing

Andrew Voirol - The Social Diner

Lighten up your dinner (and your kitchen duties) with this salad from chef Anthony Silvestri. The creaminess of the burrata contrasts with the zippiness of the gingery dressing for a meal that’s simple and satisfying.


Servings: 1


For the dressing:
  • 1 cup carrot juice, reduced from 2 cups
  • 2 garlic cloves
  • 1 teaspoon grated ginger
  • 1/4 cup yellow miso
  • 1/4 cup rice wine vinegar
  • 1 1/2 cup of canola oil
For the salad:
  • 1 ounce grated carrot
  • 1 serving of burrata
  • 2 ounce blanched peas
  • 2 ounce spring pea shoots (or available greens)


For the dressing:
  1. Mix all ingredients (except oil) together in a small bowl.
  2. Quickly whisk in canola oil, pouring slowly to emulsify dressing.
To serve:
  1. Plate salad ingredients and pour dressing around the salad.
  2. Slice burrata and serve.

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