Originally published on Tuesday, 27th January 2009

 

Salad of Winter Greens with Salami and Burrata

Serves 4

This recipe comes from a very fun LA restaurant that a food writer friend in New York tipped me off about:  Palate Food + Wine. The place is loud and buzzing, filled with actor-wannabes and expense account studio executives who look on while head-chef, Octavio Becerra wanders the dining room showing off the tattoo of a giant chef’s knife on his arm.

Upstairs is a wine shop, bar and cheese aging room where Europhiles in the know can sip a glass of wine and order a mason jar of potted berkshire pork or a plate of charcuterie and a big salad like this one.

Ingredients

2 large handfuls of young, winter greens like chard, turnip tops, dandelion, mustard greens, and mizuna
8 slices of salami, ideally from 2 varieties - cut into wide matchsticks
a small ball of burrata cheese, drained well and torn into thumbnail sized pieces
1/4 small young red onion or one banana shallot, sliced as thin as possible
8 mint leaves, roughly torn
sea salt
freshly ground black pepper

Vinaigrette

1 tsp oregano leaves, minced
juice and zest of half a lemon
8 tbsp olive oil

Instructions

Wash the greens and tear any large leaves into smaller pieces. Divide the greens between two plates and nestle the salami, cheese, onion or shallot and mint amongst the greens.

Make the dressing by whisking together the oregano, lemon juice and zest and olive oil and pour it over the salads. Season generously with salt and pepper and serve.

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk