From Garden & Gun
At Rhubarb in Asheville, North Carolina, chef de cuisine Glenn Osterberg takes every chance he can to work fresh, peak-season strawberries into his menu. In this recipe—perfect for a springtime happy hour—he uses the crowd-pleasing berries four different ways: fresh, pickled, roasted, and blended into a vinaigrette. “This recipe is meant to be a celebration of strawberries,” says Osterberg. “There’s nothing like a local, fresh strawberry picked at its perfect time and paired with burrata. It is really satisfying.”
INGREDIENTS
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BURRATA WITH STRAWBERRIES FOUR WAYS (YIELD: 4 SERVINGS)
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3 tbsp. maple syrup
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½ cup apple cider vinegar
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¾ cup water
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3 tsp. salt, divided
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1 cup strawberries, quartered, divided
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3 tbsp. rosé wine
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1 tbsp. olive oil (for roasted berries), plus ½ cup olive oil (for vinaigrette)
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3 tbsp. white miso paste
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4 tbsp. sherry vinegar
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¼ cup whole strawberries, stemmed
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1 8 oz. package of burrata
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Dill, chopped for garnish (optional)
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Spring onion, chopped for garnish (optional)
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PREPARATION
- For the pickled strawberries, add maple syrup, apple cider vinegar, water, and 1 tsp. salt to a medium pot on high heat and bring to a boil. Once it begins to boil, remove from heat, add ⅓ cup of quartered strawberries, and let sit for at least ten minutes (or longer for bolder flavor).
- For the rosé roasted strawberries, preheat oven to 375°F. In a bowl, combine ⅓ cup of quartered strawberries, wine, 1 tsp. salt, and 1 tbsp. olive oil. Place on a baking tray and cook until tender and juicy, about 10 minutes. Remove from oven and cool to room temperature.
- For the strawberry vinaigrette, add ⅓ cup of quartered strawberries, white miso paste, sherry vinegar, and 1 tsp. of salt to a blender. Blend on medium speed until smooth, then slowly add ½ cup olive oil until the vinaigrette has a creamy consistency.
- In a bowl, combine ¼ cup of fresh whole strawberries with the pickled and roasted berries. Drizzle with vinaigrette and gently mix. Season to taste with salt. Place burrata in the center of a serving plate and pour the strawberry mix on top. Garnish with dill and chopped spring onion.