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Burrata and Peach Salad 05:37

Jason Travi

This combination of creamy mozzarella and sweet peaches serves as an amazing meal or appetizer.

Burrata and Peach Salad 05:37

Jason Travi

This combination of creamy mozzarella and sweet peaches serves as an amazing meal or appetizer.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Slice the peach in half, removing the pit and any fragments. Generously coat both cut sides of the peach with sugar. 00:14

  2. 2. Heat a sauté pan until hot. Place the peaches cut-side down. Leave the peaches undisturbed until the sugar turns dark brown. Turn the heat to medium. When the sugar is charred black, transfer the peaches to a plate and allow to cool, 2 to 3 minutes. 01:00

  3. 3. To fry the bread crumbs, heat the oil in a deep fryer to 350 degrees. Place the bread crumbs in a fine-mesh chinois. Put the chinois directly into the fryer and fry the bread crumbs until golden brown, about 25 to 40 seconds. Drain the bread crumbs on a paper-towel lined plate. Sprinkle with salt and allow to cool, about five minutes. 02:22

  4. 4. Place the arugula in a mixing bowl and squeeze the lemon half over it, careful to leave out any seeds. Season with salt. Mix in the olive oil. 03:31

  5. 5. To assemble, transfer the dressed arugula onto a plate. Slice the peach halves in half and place the segments around the arugula. Spoon a generous dollop of burrata in the middle. Season with salt and pepper. Drizzle aged balsamic vinegar around the plate then sprinkle the fried bread crumbs on top. 04:20

What You'll Need

Equipment

- Sauté pan
- Deep-fryer or deep pot 
- Chinois or mesh strainer 
- Medium mixing bowl 
- Knife
- Cutting board
- Plate for cooling
- Paper towels

Ingredients 

- Peach (1 medium, ripe)
- Granulated sugar (2 tablespoons)
- Panko or bread crumbs (2 tablespoons)
- Arugula (generous handful)
- Lemon (1/2)
- Olive oil (1 1/2 tablespoons)
- Burrata cheese (1/8 cup)
- Aged balsamic vinegar (1 tablespoon)
- Oil for deep frying
- Salt and pepper 

Chef Notes

Peaches or other fruit used for searing or grilling should be ripe or nearly ripe. Overly ripe fruit will fall apart.

A chinois is a conical, ultra-fine mesh sieve used to strain items, or in this case, to deep fry crumbs.

An alternative to frying bread crumbs is to bake them. Toss the crumbs with a little olive oil and spread them on a baking sheet. Bake in a low temperature oven (250-300 degrees) until crunchy.

Omit pepper when seasoning arugula. Arugula is peppery enough on its own.

Burrata is a fresh Italian cheese that is mozzarella on the outside and a softer mixture of mozzarella and heavy cream on the inside.

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Chef Jason Travi

Los Angeles

Chef Jason Travi is one of the most exciting chefs in Los Angeles. His food is a fresh reflection of his Italian heritage, ... read more