July 22, 2023
Balsamic Glazed Peach Burrata Salad with Mint and Pistachios
Sweet, tart, creamy, crisp, and herbal, this summer salad hits all the right notes. The mint oil, fried leaves, and balsamic reduction can be made several days in advance. The fruit has been brûléed here but if you have a grill, I highly recommend grilling the fruit for a fun variation. Don’t like mint – basil would be wonderful in its place. Some cooked pancetta or prosciutto would make a great addition as well.
Servings: 4
Calories: 220kcal
Ingredients
Mint Oil
- 1/4 cup mint leaves packed
- 2 tablespoons parsley packed
- 1/4 cup avocado oil
- salt to taste
Fried Mint Leaves
- 1/4 cup packed mint leaves
- avocado oil as needed
- salt to taste
Balsamic Reduction
- 1/3 cup balsamic vinegar
- 3 tablespoons allulose or monk fruit or stevia glycerite, to taste (Note: I like to use allulose best here as it will dissolve well and become syrupy and not recrystallize when cooled. Stevia would be my second choice as it does not form a syrup.)
- salt to taste
Salad
- 2 peaches cut into 8ths
- allulose or monk fruit granulated, as needed
- 2 burrata
- 1/4 cup pistachios
- 1/4 cup arugula
- salt and pepper to taste
Instructions
For the Mint Oi
- Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).
For the Fried Mint Leaves
- Add the avocado oil and mint leaves to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking (you can also microwave on high, checking every so often). The leaves will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the leaves are translucent, remove leaves with a fork and transfer to a paper towel lined plate to drain excess oil. Sprinkle with a bit of salt and set aside. This can be made up to a week ahead of time and stored in an airtight container.
For the Balsamic Reduction
- Add balsamic and sweetener to a small pot and bring to a simmer. Simmer until reduced by half, about 5 minutes. Taste and adjust adding more sweetener and/or salt, as desired.
For the Salad
- Lay the peach slices onto a plate and sprinkle a cut surface with the sweetener. Using a blow torch, brûlée the sides of the peaches – this will barely cook them and keep their fresh taste. An excellent variation would be to grill them.
To Assemble
- Add the peaches to a serving plate. Tear the burrata into pieces and place onto the plate. Lightly toss the arugula with a bit of mint oil and scatter over the plate. Finally, sprinkle with pistachios, drizzle with balsamic reduction, mint oil, and garnish with fried mint. Serve immediately.
Notes
Protein:Energy Quotient [calories]: 0.08, Protein % of calories: 5.3%
Nutrition without pistachios: Calories: 170 cal, Carbs: 12g, Fiber: 2g, Fat: 14g, Protein: 1g, Protein:Energy Quotient [calories]: 0.04, Protein % of calories: 2.3%
Nutrition Facts
Balsamic Glazed Peach Burrata Salad with Mint and Pistachios
Amount per Serving
Calories
220
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
0.4
mg
0
%
Sodium
18
mg
1
%
Potassium
242
mg
7
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
717
IU
14
%
Vitamin C
8
mg
10
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
