Salad is good, but this, this salad is great. Broccolini, which is thinner and smaller than broccoli and kind of like its lil’ cousin, cooks up fast and is mellow in flavor. If you can’t find it you could also use broccoli rabe, which is a little more bitter but also delish. And burrata is basically fresh mozzarella that is split open and stuffed with a mixture of more fresh mozzarella and cream. So, basically, heaven. If you can’t find burrata, a ball of plain old trusty fresh mozz will do just fine!
½ pound broccolini
2 tablespoons extra virgin olive oil
1 hard boiled egg, white and yolks separated and minced
2 tablespoons minced shallot
1 tablespoon minced capers
1 tablespoon minced pepperoncini peppers
1 tablespoon finely chopped Italian parsley, plus more for garnish
1 teaspoon finely chopped chives, plus more for garnish
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
1 (8-ounce) ball burrata cheese
+ kosher salt, to taste
Slice, then spice. Very nice.
Let’s bring artie to this party.
Bringing back my must-have breading for this beloved Southern dish!