Charcuterie Salad
by Caren McSherry
Everyone loves a charcuterie board, but given the state of world affairs, I have switched things up to make it individual servings but just as dynamic and delicious.
Ingredients:
- 1 box arugula
- 1 ball of Italian Burrata
- 150g Italian prosciutto, thinly sliced
- 200g grape tomatoes, preferably coloured, cut in half
- 1 cup Castelvetrano olives
- 1 cup Marcona almonds
- 1 bunch radishes, washed, trimmed, and halved or quartered
- 1 cup purple grapes
- ½ bunch basil leaves, chiffonade
- High quality olive oil
- Balsamic glaze
- Fleur de sel & ground pepper to taste
- Terra Pizza bread, cut into 1-inch thick fingers
Method:
1. Remove any large stems from the arugula and place in a circle along the edge of the plate, leaving the centre open.
2. Cut the prosciutto in half then twist to make a little flower bud. Arrange this in and around the arugula circle. Dot the tomato halves around, along with the almonds, olives, radish, and grapes. Break the burrata into small golf ball size pieces and arrange in the arugula.
3. Give a good drizzle of oil over top, then a decorative squeeze of the balsamic glaze. Lightly sprinkle the basil garnish and finish with the fleur de sel and pepper.
4. To serve, stack the sliced pizza bread in the open centre of the salad.
- Serves 4
Copyright (c) Caren McSherry 12/2021
2. Cut the prosciutto in half then twist to make a little flower bud. Arrange this in and around the arugula circle. Dot the tomato halves around, along with the almonds, olives, radish, and grapes. Break the burrata into small golf ball size pieces and arrange in the arugula.
3. Give a good drizzle of oil over top, then a decorative squeeze of the balsamic glaze. Lightly sprinkle the basil garnish and finish with the fleur de sel and pepper.
4. To serve, stack the sliced pizza bread in the open centre of the salad.
- Serves 4
Copyright (c) Caren McSherry 12/2021
