California burrata, lobster, and beets hit all of the right notes in this flavor symphony of a salad from Bar Crudo.
1 large gold beet, roasted, peeled and quartered
1 baby chiogga beet, roasted, peeled and quartered
2 oz. Maine lobster tail, cut into 1-in. pieces
1 oz. toasted pistachios
Banyuls vinaigrette
Salt and pepper
2 oz. Real California burrata cheese, cut into pieces
1 oz. mâche (lambs lettuce)
Pistachio oil
Sea salt
Banyuls Vinagrette:
Yield: 1 cup
1/4 cup Banyuls vinegar or sherry vinegar
1 tsp Dijon mustard
1/2 cup canola oil
1/4 cup olive oil
Salt and pepper
Toss beets, lobster and pistachios with enough vinaigrette just to coat; season with salt and pepper. Line up gold beet on rectangular plate. Top with burrata, lobster, chiogga beet and pistachios. Garnish with mâche and a drizzle of pistachio oil. Finish with sea salt, if desired.
Banyuls Vinagrette:
Whisk together vinegar and mustard. Slowly whisk in oils until emulsified; season with salt and pepper.
Recipe courtesy of Chef Mike Selvera.
