burrata & blistered vegetables with basil-almond dressing

We are so thrilled to feature one of our favorite ingredients in this gorgeous salad: burrata! Made with mozzarella and cream, burrata is a rich, incredibly...

By: Anna Decker / 08/01/2016

Let it sit at room temperature while you prep the other ingredients—the flavors will really bloom. Tender caramelized vegetables provide the perfect contrast for such a creamy topping. Cook, relax, and enjoy!

What you'll need: 1 lb carrots 8–10 oz orange bell pepper 1 medium red onion ½ oz fresh basil 1 oz roasted unsalted almonds 2 Tbsp red wine vinegar 4 oz burrata olive oil coarse salt freshly ground black pepper

Equipment: rimmed baking sheet

Recipe steps: 1. Prep vegetables Preheat broiler with rack in highest position. Peel carrots and cut into 3-inch lengths, halving any really thick pieces. Cut sides away from bell pepper and cut each side in half on a diagonal. Peel and slice onion into ½-inch thick rounds, separating some of the rings (it’s OK if some stick together).

  1. Broil carrots Toss carrots with 1 tablespoon oil on a rimmed baking sheet and season with salt and pepper. Broil until beginning to soften, about 4 minutes.

  2. Broil pepper and onion Meanwhile, toss bell pepper and onion with 1 tablespoon oil and season with salt and pepper. Add pepper and onion to baking sheet and return to broiler until vegetables are charred in spots, about 3 minutes more.

  3. Finish vegetables Flip all vegetables over and continue to broil until tender and lightly charred, about 5 minutes more.

  4. Make dressing Meanwhile, pick basil leaves from stems and finely chop. Roughly chop almonds and combine with basil in a small bowl. Add vinegar and 2 tablespoons oil and season with salt and pepper; stir to combine.

  5. Serve Transfer vegetables to a platter. Pull burrata apart and place on top. Drizzle with basil-almond dressing and season with pepper. Enjoy!

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