November 29, 2024
Heirloom tomatoes
Peaches
Burrata
Pickled shallots
Roasted hazelnuts
Remove burrata from refrigeration and let sit to get to room temperature, about fifteen minutes.
Quarter tomatoes and peaches into a large bowl.
Toss with vinaigrette and pickled shallots.
Delicately undo the ball of burrata onto the top of the salad.
Crush roasted hazelnuts with a knife, garnish the salad.
Basil oil
White wine vinegar
Lemon zest
Sea salt
Black pepper
Whisk all ingredients together in a bowl, seasoning to taste.
100 g of basil leaves
200 g of a neutral-flavoured oil
Place basil in a high-powered blender, adding the oil to blend on the highest setting for about two minutes.
Let the mixture cool down over an ice bath.
Once cooled, hang the oil mixture overnight in a cheesecloth over a mesh strainer.
Download the recipe
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