Chili Crisp Burrata Salad with Arugula, Apple, and Walnuts

Chili Crisp Burrata Salad with Arugula plus Apple and Walnuts

Recipe excerpt from:
Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings

by James Park

I will be honest here: This salad is just an excuse for us to eat creamy burrata with chili crisp. And it’s a fun performance for yourself or a crowd when cutting into a hunk of burrata drizzled with chili crisp. Every time I make this for a dinner party, my dinner guests go wild for it! The thrill and joy everyone gets from seeing the oil and bits of chili crisp fall into the crack of ooey, gooey burrata balls is simply marvelous. The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure. Even though it’s perfectly fine to eat just chili crisp–covered burrata, peppery arugula, and sweet apple bits make each bite of this salad exciting. The dressing also uses some chili crisp, which brings a pleasant warmth. When mixed with sweet, tart balsamic vinegar, it turns into an incredible vinaigrette for one of my favorite salads to eat all the time.

Serves 4

  • 1 Tbsp chili crisp, plus more for drizzling
  • 1½ tsp extra-virgin olive oil
  • 1½ tsp balsamic vinegar
  • Juice of ½ lemon (about 2 Tbsp)
  • 1 tsp granulated sugar
  • 9 oz [255 g] baby arugula
  • 1 medium apple, such as Granny Smith or Honeycrisp, cored and diced
  • 2 Tbsp roasted walnuts, chopped into small pieces
  • ¼ cup [30 g] freshly grated Parmesan cheese
  • 1 lb [455 g] burrata ball
  • Flaky sea salt
  • Freshly cracked black pepper
  1. In a small bowl, add the chili crisp, olive oil, balsamic vinegar, lemon juice, and sugar. Whisk to combine.
  2. In a large bowl, add the baby arugula, diced apple, and the dressing. Toss until everything is well coated with the dressing.
  3. When ready to serve, place the dressed arugula on a platter. Scatter the chopped walnuts over the top and sprinkle with the Parmesan.
  4. Place the burrata ball in the center of the platter and drizzle with extra chili crisp right on top. Sprinkle with flaky sea salt and freshly cracked black pepper and serve.

NOTE: It’s best to grate Parmesan on top of the salad before serving, using a Microplane rather than pregrated Parmesan cheese.

Photographer: Heami Lee
Food styling: Pearl Jones
Prop styling: Gözde Eker

Lemony Basil Pesto

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Makes about 1 cup

  • 1/2 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 3 heaping cups fresh basil
  • 1 teaspoon fresh lemon zest
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Place the pine nuts in a shallow skillet over medium heat, tossing/stirring frequently. Toast until the nuts are fragrant and slightly brown. Be careful—this can happen quickly. Allow the pine nuts to cool. Place the Parmesan cheese, basil, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor. Process all of the ingredients together for about 15 seconds. With the mixer running slowly, pour in the olive oil. Add salt and pepper to taste. Process again to mix. If the pesto is too thick, add more olive oil. Store in the refrigerator in a sealed container for up to 5 days.

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

Pumpkin Risotto

by Chef Elizabeth Whitt

Serves 8

1 onion, sliced thinly
2 tablespoons butter or olive oil, divided
1 tbsp. vegetable oil
2 cups Arborio rice
Salt and pepper to taste
1/2 cup white wine
5-6 cups chicken broth
1 small baking pumpkin or butternut squash, peeled and diced into 1-2 inch pieces
1/2 cup grated parmesan or pecorino
1/4 cup cream (optional)

Heat broth in a sauce pan.  Bring to a boil, add pumpkin or butternut squash and a few pinches of salt, turn off heat and let sit until tender, about 5-7 minutes. Remove squash with a slotted spoon and set aside until rice is done. Heat a 4-to-5-quart saucepan over medium heat and add onion and 1 tbsp. butter and 1 tbsp. vegetable oil, salt and pepper. Cook until onion is tender, about 5 minutes.  When onion is tender, add the rice and cook stirring frequently for about 1 minute, to coat the grains of rice. Add the wine and begin adding broth 1-2 cups at a time and continue to stir often. Your liquid should be at a constant simmer so adjust your stirring or your heat to achieve tiny bubbles. Once the rice has absorbed most of the liquid add more.  Begin tasting the risotto after you have added half of the broth. When it is cooked it should be tender but not mushy. Continue adding broth until it has reached correct consistency, about 20 minutes.  Add cheese, cream and 1 tbsp. butter and stir until combined.  Fold in squash, check for seasoning and serve.

Oven Baked Method: Heat a large oven safe skillet or Dutch oven over high heat. Add oil, onion, salt and pepper and sauté until just tender, about 5 minutes. Add rice, more salt, white wine, cubed but uncooked butternut squash and 4 cups chicken broth and stir until combined. Bring broth to a boil, cover and bake in oven at 400 until rice is done, about 15-25 minutes. Check cooking after 15 minutes and add more broth if needed. When rice is just or almost done, add in cheese, butter and cream if desired and let rest 10 minutes and serve.