Go Back

Endive with Buratta and Pistachio Salsa Verde

Kristine Kidd
Makes 4 servings
Servings 4

Ingredients
  

  • 6 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped fresh basil
  • ¼ cup finely chopped toasted salted pistachio nuts
  • 2 tablespoons minced shallot
  • Grated zest from ½ lemon
  • Kosher salt and freshly ground pepper
  • 6 endive spears, preferably red and pale green, cut crosswise into 1-inch wide pieces
  • 2 4- inch balls Burrata cheese, 1 8-oz package, drained

Instructions
 

  • Mix the oil, basil, pistachios, shallot, and lemon zest in a small bowl. Season to taste with salt and pepper. Divide the endive between 4 plates. Cut each ball of burrata in half and place one half atop the endive on each plate, arranging it cut side up. Spoon the salsa verde over the burrata and endive and serve.
Share on Facebook Share on Twitter