Burrata on a bouquet of lettuce, avocado and cocktail tomatoes

Ingredients for 5 servings:

• 5 packs of Burrata
• 2 bunches of cocktail tomatoes, red and yellow
• 1 shallot(s)
• 3 avocados
• 1 head of iceberg lettuce
• n. B. Balsamic vinegar, dark
• e.g. olive oil
• e.g. salt and pepper
• n. B. herbal salt
• e.g. oregano

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from the show “The Perfect Dinner” on VOX from 21.04.21

Wash the cocktail tomatoes and cut in half. Peel the shallot and finely dice it. Place the shallots and the chopped cocktail tomatoes in a bowl. Season with balsamic vinegar, olive oil, salt, and pepper and set aside to marinate the tomato salad. Wash the iceberg lettuce and chop it into large pieces. Cut the avocados open, remove the pits, and cut the avocados into fine, long pieces—half an avocado per plate. Remove the burrata from its packaging and halve it if one piece is too large, depending on the variety. Now arrange the plate with the ingredients listed above. Start with the iceberg lettuce, burrata, avocado, and cocktail tomatoes. Finally, season everything with balsamic vinegar, olive oil, salt, pepper, oregano, and herb salt. Kathrin prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 from Mainz and Wiesbaden – on Wednesday, April 21, 2021.