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Burrata salad with capers and strawberry semifreddo
- One burrata
- Some spinach leaves
- Black salt
- Flower petals
- Extra virgin olive oil
- Sherry vinegar
- Small pieces of dehydrated coconut
- Chia seeds
- 5 strawberries
Before I begin, I would like to explain that the only particularity of this salad is that to make it you need to have a few frozen strawberries. Therefore, the day before we plan to make it, we have to put the strawberries in the freezer. For years now, I have always tried to have frozen strawberries, I read about it in a blog a long time ago and I thought it was a fantastic idea. When strawberries are in season I buy them and keep them in the freezer to use them when I feel like it. Once you have frozen them, when you take them out, they are not so smooth, but they are fantastic for smoothies or this kind of preparations.
So, as I said before, the first thing to do is to pick about 5 strawberries the day before making the salad.
The rest of the preparation is remarkably simple.
At the base of the plate I put the burrata cut in half. On top some spinach leaves, a few capers and some flower petals. Next to it the pieces of desiccated coconut.
Then I put the strawberries, olive oil, sherry vinegar and sherry vinegar in the electric chopper and I crushed everything, just for a few seconds.
I added this semi-cold vinaigrette on top of the salad and finished the dish with a few flakes of black salt.
Recipe courtesy of