Serves 8
Ingredients:
Strawberry soup:
2 pints strawberries, washed and hulled
1 red bell pepper, seeded
½ an English cucumber, peeled and seeded
1 shallot, peeled
½ garlic clove,
¼ cup sherry vinegar
1/3 cup extra-virgin olive oil
Salt, to taste
Strawberry relish:
¼ cup red bell pepper, diced small
¼ cup English cucumber, peeled, seeded and diced small
¼ cup strawberries, quartered
½ shallot, minced
Fried almonds:
½ cup whole almonds
1 cup vegetable oil, for frying
Garnish:
8 ounces burrata
2 tablespoons 12-year-old balsamic vinegar (or any high-quality balsamic)
1/3 cup extra-virgin olive oil
8 sprigs basil flowers
Fleur de sel and cracked black pepper
Directions:
- For the strawberry soup, chop the strawberries and veggies into large chunks; place in a large bowl. Pour vinegar and olive oil over them, and allow to marinate for 2 hours, tossing every 15 minutes or so. Place vegetables in a blender or food processor and blend until smooth, adding water to achieve the right consistency if necessary. Season with salt to taste. Chill until ready to serve.
- Meanwhile, combine all the strawberry relish ingredients. Season lightly with salt and cracked pepper.
- In a frying pan, heat oil over medium heat. Add almonds and fry at a low simmer, stirring occasionally, until light golden brown, about 10 minutes. Strain and sprinkle with salt. Roughly chop into thirds.
- Cut burrata into 8 portions. Whisk together balsamic vinegar and oil.
- To serve, place an ounce of burrata into each soup bowl. Season with fleur de sel and cracked pepper. Add a spoonful of the strawberry relish and almonds. Pour the soup around the burrata. Drizzle with the balsamic and oil dressing and top with a sprig of basil flower. Serve chilled.
Note: This is a great make-ahead dish to serve as an appetizer for a dinner party. Prepare all the components ahead of time. Once guests arrive, all you need to do is assemble and serve.
— Chef Isaac Miller, Timber and Salt, Redwood City
