Burrata, shaved brussels slaw, truffle oil

Turns out the classic Christmas brussel sprouts slaw with apple, some type of toasted nut and grated parmesan goes really nicely on burrata! The creaminess of the burrata is balanced by the acidity and lightness/freshness of the slaw from thinly shaved brussels and apple.

Finish with a drizzle of truffle oil to take this to the next level. The best truffle oil I have found is the white truffle oil from TRUFF.

Ingredients:

1 burrata

4 brussels sprouts, shaved thin

1/2 pink lady apple, sliced thin

50g currants

30g pecans, roughly chopped

3 tbsp white balsamic vinegar, separetly used

1/2 tbsp + 1 tsp olive oil, separetly used

2 tsp honey

Squeeze of fresh lemon juice

Drizzle of truffle oil — this makes the dish stand out!

Grating of parmesan cheese

Method:

In a small bowl, add currants and 2 tbsp white balsamic vinegar. Toss to coat all the currants and leave to soak while you prepare the slaw.

Roughly chop pecans and toast in a pan over medium heat with 1 tsp of olive oil until golden and toasted on both sides.

Using a mandolin or a sharp knife, slice brussels sprouts super thin into a slaw-type texture. Do the same with 1/2 an apple, slicing it into thin slices. Add brussels and apple to a mixing bowl and squeeze over lemon juice, honey, 1/2 tbsp of olive oil and 1 tbsp of white balsamic vinegar. Toss to coat and set aside.

Grab a serving bowl and add burrata to the center of the dish. Add the brussels slaw on top, allowing it to fall off the sides if it does, then the currants (squeeze out any extra balsamic first) and then the toasted pecans. Grate parmesan over top, as much as your heart desires, then finish with flakey salt and a drizzle of truffle oil.