Burrata ad Parma ham with mixed leaves recipe

Wash the tarragon leaves and finely chop. Mix the olive oil with the balsamic vinegar and a little salt, add the chopped tarragon and leave to infuse.

Top and tail the fennel bulb and finely slice using a mandolin or peeler. Rinse under running water.

Wash the chicory, chard and lamb lettuce and arrange in a bowl with the sliced fennel. Drizzle with the balsamic dressing and toss to coat.

Arrange the Parma ham slices over the salad. Drain the burrata and tear into chunky pieces over the salad.

Notes from the cook

  • If you like mozzarella or ricotta you will love burrata, a rich delicacy from Puglia and possibly the best cheese you will ever taste!

    Burrata is made from stretched mozzarella which is turned into a pocket and then filled with stracciatella (meaning ‘little rags’), a mixture of fresh cream and shredded mozzarella.

    It has a very short shelf life, so if you can’t find fresh burrata use buffalo mozzarella instead.
  • Serve this quick and easy salad as a lovely light lunch or starter.

Rate this recipe

Rate this recipe

  • Like it? Let other Lemon Squeezy members know what you think. Click on the star and give this recipe a rating out of five.