Burrata Salad with Fried Zucchini and Vegetable Chips

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.'}

📊 Nutrition Facts

Per serving (4 servings total)