"This delicate dish of zucchini ribbons and thinly sliced radishes is made for sharing and perfect for your late spring table. The zucchini and radishes get a quick pickle in Parasol Champagne Vinegar, which is the perfect contrast for the creamy burrata that's placed on top. Glugs of golden Alive Olive Oil, lemon zest, and flaky salt finish the dish, while pea shoots arranged around the edges of the platter create a beautiful garnish. Serve with crusty toasted sourdough, or even better fluffy focaccia." - Noreen Wasti
Ingredients
- 2 small-sized zucchini
- 1 watermelon radish
- 3 Tbsp Brightland Parasol Champagne Vinegar
- Flaky salt, to taste
- 8 ounces burrata
- 3 Tbsp Brightland Alive Olive Oil
- Zest of 1 lemon
- A handful of pea shoots, for garnish
Instructions
- 1 Trim the ends of the zucchini and use a mandolin or vegetable peeler to create long, thin ribbons.
- 2 Trim the ends of the watermelon radish and slice thinly into rounds using a mandolin or knife.
- 3 In a bowl, combine the zucchini ribbons, sliced radishes, Parasol Champagne Vinegar, and a generous pinch of flaky salt. Toss to mix and let sit for 15 minutes to quick pickle.
- 4 To assemble, drizzle a large platter with 1 1/2 tablespoons of Alive Olive Oil. Arrange the zucchini ribbons and shaved radishes over the oil.
- 5 Break open the burrata and place it on top of the zucchini and radishes. Drizzle with the remaining olive oil.
- 6 Sprinkle the lemon zest evenly over the dish and season with flaky salt to taste.
- 7 Garnish with pea shoots around the edges of the platter and enjoy!
