Burrata and Watermelon Caprese Salad
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PortionsHere’s a sweet twist on a classic caprese salad: Burrata with Basil Watermelon Foam and Smoked Olive Oil. Chef Rebecca Peizer from The Culinary Institute of America replaces traditional tomato and mozzarella salad with watermelon and burrata, and tops it with a fun and flavorful basil watermelon foam. You can also use the watermelon foam to garnish a cocktail!
Ingredients
2 ea Watermelon, red, Sliced into ½ x 3 x 3” pieces
2 ea Watermelon, yellow, Sliced into ½ x 3 x 3” pieces
1 tsp Lemon juice
4 ea Mint leaves
FOR THE WATERMELON FOAM½ cup Watermelon juice
2 ea Basil, chiffonade
2 ea Gelatin sheets, soaked in cold water
2 ea Nitrous charger for siphon
Ingredients4 ea Basil leaves
4 oz Burrata cheese
1 Tbsp Smoked olive oil
¼ cup 10 year balsamic vinegar
1 tsp Flakey sea salt
as needed Fresh ground black pepper
8 ea Fresh baguette, sliced ½”
Directions
- Place watermelon into cryovac bags with lemon juice and mint and compress at 99%. Remove from bags.
- Cut watermelon into 3-inch rounds and then cut each round in half through the middle to get two equal rounds per piece.
- To make the watermelon basil foam: Place watermelon juice and chopped basil into a saucepan and heat until bubbling. Add soaked gelatin sheets and heat gently until melted, stirring carefully.
- Strain the watermelon juice mixture and place into a siphon. Charge with nitrous chargers. Chill slightly.
- To assemble, place the watermelon rounds on a platter, alternating red slice, basil leaf, yellow slice, and basil leaf until all is used up in a circular pattern.
- Place the burrata in the center of the platter, drizzle with smoked oil and vinegar, and sprinkle with salt and pepper.
- Discharge the watermelon basil foam onto the platter with the siphon around the burrata.
- Serve with baguette slices.
