Grilled Tomatoes with Burrata Cheese and Green Juice
Main Dishes • Italian
Description
Grilled Tomatoes with Burrata Cheese and Green Juice
Ingredients
- Romaine lettuce ½ piece
- Cucumber ¼ piece
- Kale 0 oz
- Cilantro 5 oz
- Fresh Lime Juice 1 tablespoon
- Coarse Salt to taste
- Country Bread 1 piece
- Olive Oil 7 tablespoons
- Green Tomatoes 3 pieces
- Wine Vinegar 1 tablespoon
- Ground Black Pepper to taste
- Burrata Cheese 10 oz
- Shallot 1 head
- Jalapeño pepper 1 piece
- Roasted Almonds 0 oz
- Sea Salt to taste
Step-by-Step Guide
Step 1
In a blender, finely chop the romaine lettuce, cucumber, kale, cilantro, and ¼ cup of water for about 1 minute until nearly smooth. Strain through a fine sieve into a small bowl or measuring cup, pressing the mixture to extract the juice. You should get about ½ cup. (You can also use a juicer). Add lime juice and salt to taste. Adjust with more lime juice if desired.
Step 2
Preheat the oven to 200˚C (400˚F). Toss the bread pieces with 2 tablespoons of olive oil on a rimmed baking sheet; season with salt. Bake until golden brown and dried out, about 6-8 minutes (stir halfway through). Let the bread cool, then crumble it into smaller pieces by pressing with the bottom of a glass.
Step 3
Preheat the grill. Brush the tomatoes on both sides with 1 tablespoon of oil and grill until lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup of green juice, and 1 tablespoon of oil. Season with salt and pepper, and top with burrata cheese.
Step 4
In a medium bowl, combine shallot, jalapeño, almonds, bread crumbs, 2 tablespoons of green juice, and 3 tablespoons of oil; season with salt and pepper. Add cilantro and mix again.
Step 5
Sprinkle the tomatoes and cheese with the prepared spice mixture, drizzle with oil, and season with salt.
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