Ingredients
| 8 tomatillos, core removed | |
| 2 burrata balls, approx 125g each (I used Massimo’s brand) | |
| 12 slices lardo | |
| 2 spring onions, chopped | |
| 1 cup coriander, finely chopped, plus some leaves for garnish | |
| 1 small garlic clove | |
| 1 teaspoon chilli flakes | |
| 2 tablespoons lime juice | |
| 80ml Lot Eight extra virgin olive oil |
This salad changes some of the core ingredients of the Caprese salad. Italians love it when you alter their classics and it tips a hat to the continent where tomatoes evolved.
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Instructions
| 1. | Cut 6 of the tomatillos into eighths. |
| 2. | Put in a bowl and sprinkle with a pinch of salt to get their juices issuing. |
| 3. | Remove the burrata from its water and drain on absorbent paper. |
| 4. | Separate the lardo slices and allow them to come to room temperature, when you can see the fat beginning to render and become shiny. |
| 5. | For the salsa verde, coarsely chop the remaining tomatillos and put into a blender with spring onions, coriander, garlic, chilli flakes and lime juice. |
| 6. | Pulse on high speed until it resembles pesto. |
| 7. | Scrape down the sides to ensure even blending, season with salt and pulse once more to amalgamate. |
| 8. | Cut the burrata into halves and place them on the centre of a plate. |
| 9. | Toss the tomatillos with the salsa verde and arrange beside the burrata with the lardo interleaved among the tomatillo. |
| 10. | Dress with olive oil and garnish with coriander leaves. |
Food styling, recipes & photography David Neville