Burrata Salad with Fried Zucchini and Vegetable Chips

This recipe combines creamy burrata with pan-fried zucchini, eggplant, and beet chips to make up a perfect crostini-style topping. You can add kale if you like and simply spoon onto thick slices of toasted sourdough.

Ingredients

• 2 medium beets
• 1 medium eggplant
• 4 tablespoons rapeseed oil, divided, or more as needed
• 1 pinch flaked salt
• 1 medium fresh zucchini, thinly sliced
• salt and freshly ground black pepper to taste
• 2 cloves garlic, crushed and finely chopped
• 4 sprigs parsley, chopped, or more to taste, divided
• 1 (4 ounce) ball burrata, torn
• 8 slices sourdough bread, or more to taste

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.