Working in a shop that sells the most beautiful meat and cheese is a dream. Of that I can assure you. It is not, however, a dream for my poor grumbly gut. The little guy who has to suffer my lack of self-control in the face of a wheel of cheese and a pudgy stick of unctuous, spicy Chorizo. Or calabrese. Or smoked ham. Or speck. Or grey owl cheese. Or Lindsay Bandaged Cheddar. Or Thunderoak extra old gouda. GET IT ALL IN MY FACE.
I digress. My poor stomach. Suffering through the perils of a vegetable-less existance while I stuff face with everything salty, fatty, nutrient-less and delicious. I have not been treating it well this summer and finally, I’d had enough. Enough abuse! It was time to cram as many vegetables as possible in there…with a little cheese and salumi in added in so as not to shock my system cold turkey. I marched right to the market, bought up as many colourful, crunchy things as possible and got to work. Chopping, roasting, pitting, plucking. Saving myself from certain death….or gut-pain at least. (ok, I get it. This salad is still pretty indulgent. Give me a break!)
This salad is packed. In every way; flavour-filled, colour-filled, nutrient-filled, deliciously-filled. It’s got everything. Spread a little burrata on a crostini, top it with a few crunchy beans, some tomatoes roasted just enough to make them slump out of their skins, juicy sweet cherry halves, a piece of crisp and salty calabrese and wouldn’t you know it, you got yourself a mouth-party! It’s all about balance afterall, isn’t it?
Roasted Heirloom Tomato & Green Bean Salad with Fried Calabrese, Sweet Cherries and Burrata
serves 2 as a main, 4 as an appetizer
This is a pretty willy-nilly salad. Add what you like, take out what you don’t. Slice them any which way you please. It will be beautiful no matter how you get there.
1 lb trimmed green (or yellow) beans
1 1/2 cups cherry or grape tomatoes, whole or halved
salt and pepper, to taste
1 cup sweet ripe cherries, pitted and halved
50g calabrese or chorizo, sliced thin into rounds or strips
1 8oz ball fresh burrata
juice from 1/2 lemon
salt and pepper
red currants, to garnish (optional)
crostini or crackers, to serve
Preheat oven to 450.
Toss the trimmed beans and tomatoes with a few drizzles of olive oil, salt and pepper to coat. Place on a rack over a baking sheet and roast for 10-15 minutes or until beans are bright green and tomato skins are starting to crack and soften.
Place the calabrese or chorizo in a frying pan over med-high heat and fry until fragrant and crispy. Place on paper towels to drain.
On a large platter, place the beans down and top with the tomatoes, cherry halves, ball of burrata, crispy calabrese, and currants (if using). Squeeze the lemon juice over the platter and drizzle with olive oil, salt and pepper. Place rounds of crostini or crackers around the plate and dive in.