Chili Crisp Burrata Salad with Arugula, Apple and Walnuts
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Ah, burrata: The silky-smooth, mild cheese can make just about any dish (pizza! pasta! grilled fruit! grain bowls!) look fancy and extra appetizing. Here, it stars in the spicy, savory, lightning-fast chili crisp burrata salad with arugula, apple and walnuts from James Park’s new cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.
“The thrill and joy everyone gets from seeing the oil and bits of chili crisp fall into the cracks of ooey, gooey burrata is simply marvelous,” Park writes. “The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure.”
The chili crisp is also a key ingredient in the greens’ dressing, along with tangy balsamic vinegar. Trust us when we say it’ll become your go-to vinaigrette at first taste. Oh, and pro tip: Grate the Parmesan cheese yourself with a microplane instead of using pre-grated to take the elegance (and flavor) factor up a notch.
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park © 2023. Published by Chronicle Books. Photographs by Heami Lee.
1 tablespoon chili crisp, plus more for serving
1½ teaspoons extra-virgin olive oil
1½ teaspoons balsamic vinegar
Juice of ½ lemon (about 2 tablespoons)
1 teaspoon sugar
9 ounces baby arugula
1 medium apple, such as Granny Smith or Honeycrisp, cored and diced
2 tablespoons roasted walnuts, chopped into small pieces
¼ cup freshly grated Parmesan cheese
1 pound burrata cheese
Flaky sea salt and freshly ground black pepper, for serving
1. In a small bowl, add the chili crisp, olive oil, balsamic vinegar, lemon juice and sugar. Whisk to combine.
2. In a large bowl, add the baby arugula, diced apple and the dressing. Toss until everything is well coated with the dressing.
3. When ready to serve, place the dressed arugula on a platter. Scatter the chopped walnuts over the top and sprinkle with the Parmesan.
4. Place the burrata ball in the center of the platter and drizzle with extra chili crisp. Sprinkle with flaky sea salt and freshly ground black pepper to taste, then serve.