- 4
- 45 mins
- 30 mins
Ingredients
- 1 small red onion, cut into 1/2 inch rounds,
- 4 tablespoons extr virg. olive oil, plus extra for drizzling
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 pound Brussels sprouts
- 1/2 cup Parmesan cheese shavings
- 2 tablespoons lemon juice, plus extra to taste
- 1 teaspoon honey
- 1 tablespoon minced shallot
- 2 balls burrata cheese or good buffalo mozzarella, room temp.
Preparation
Step 1
1. Toss onion with 1/2 tablespoon oil and pinch of salt. Set medium saute' pan over medium heat and swirl in another 1/2 tablespoon oil. Once hot, add onions to oil and cook until lightly charred and soft, about 4 minutes per side. Transfer onions to small bowl, toss with vinegar and let sit at least 10 mins ( the longr the better- can be several hours. Drain and chop into small bits.
2. Meanwhile, prepare Brussels sprouts, Remove outer leaves, trim nubs and halve sprouts. Using a mandoline or sharp knife, cut sprouts paper-thin. Transfer shaved leaves to mixing bowl. Add onions and parmesan and mix until evenly combined.
3. In small bowl, whisk together 3 tablespoons oil, extra lemon juice, honey and shallot. Season with salt and pepper. Toss slaw with enough vinaigrette to moisten. Season with extra salt, pepper and lemon juice. Let sit at least 10 minutes.
4. Cut burrata in half. Season with salt,