Broccolini and Burrata Salad

The vinaigrette can be prepared several days ahead and kept in the refrigerator. The broccolini can be prepared through step 1 the day before.

Broccolini and Burrata Salad

Source: Ad Hoc at Home by Thomas Keller

Ingredients
1 pound broccolini, thick ends removed and remaining stems peeled slightly
3 large cremini (sometimes called "baby bella") mushrooms, stemmed and cleaned
1/2 cup black Cerignola olives (this particular kind is recommended because they are mild, another mild variety will do. I've heard that Whole Foods carries Cerignola olives on the olive bar)
Salt and fresh black pepper
Burrata cheese
Extra virgin olive oil

Sherry vinaigrette
2 Tbsp. sherry vinegar
2 Tbsp. red wine vinegar
1/2 cup olive oil (you may need a little more)
Salt and Pepper to taste

Method:

1. Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 4 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain and pat dry with paper towels.

2. Cut the mushroom caps into paper-thin slices. Place in a small bowl.

3. Cut all 4 sides of each olive away from the pit in flat slices. Lay the slices flat-side-down and cut into thin slices (slivers).

4. Toss to coat broccolini with about 2 Tbsp. vinaigrette (see recipe below). Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat, adding a bit more if needed. Move broccolini to serving platter and top with marinated mushrooms, then sliced olives.

5. Place the burrata in a small serving bowl. Using kitchen shears, cut a small X in the top of the burrata to expose the creamy center. Drizzle with a little olive oil and sprinkle with pepper. Add the bowl of burrata to the serving platter. Serve salad with tongs and a spoon for the burrata. Each person can top their own serving with the burrata.

Prepare the Sherry vinaigrette

Whisk together sherry vinegar and red wine vinegar in a small bowl. Stream in about 1/2 cup olive oil (the dressing will still look slightly broken – do not emulsify completely), and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart. Unused dressing for the recipe above will save in the fridge.