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Burrata With Bacon, Escarole and Caramelized Shallots
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- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾cup extra virgin olive oil
- 6garlic cloves, chopped
- 1shallot, chopped
- 2medium heads escarole (about 1¼ pounds)
- 2teaspoons kosher salt
- 3tablespoons extra virgin olive oil
- 1⅓cups thinly sliced lengthwise shallots (about 6 to 8)
- ¼cup plus 2 tablespoons balsamic vinegar
- 1cup minced shallots (about 4)
- ¼cup Champagne vinegar, or to taste
- 1large garlic clove, minced
- 1½teaspoons kosher salt, or to taste
- ¼cup extra virgin olive oil, or to taste
- 12slices of batard, fat baguette or rustic white bread, ½-inch thick
- Extra virgin olive oil, as needed
- 12thick slices (about 12 ounces) smoked bacon
- 2garlic cloves
- 1½pounds burrata
- Extra virgin olive oil
- Coarsely ground pepper
For the Cooking the Escarole
For the Caramelized Shallots
For the Dressing the Escarole
For the Finishing and Assembly
Preparation
For the Cooking the Escarole
- Step 1
To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.
- Step 2
Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1½-inch strips.
- Step 3
For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)
- Step 4
For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.
- Step 5
For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.
For the Caramelized Shallots
- Step 6
Place the bread oiled side up on a work surface. Mound about ½ cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.
Private Notes
Cooking Notes
YOU GOTTA BURRATAAAAAA! Also... Grilled escarole is delicious, this was my first time cooking with it, and will find other ways to use it again! Next time that we grill escarole I’m going to try adding a bit of ground mustard seed or cumin to the dressing. We served deconstructed as part of a mezze board with a trio of bacon, Serrano ham, and mortadella- it did not disappoint! Always cook extra servings of crispy shallots...and go easy when crisping...they burn really easily
Make sure you tie your leg to your dining chair because this dish is so good it will elevate you into the clouds. Truly, this is one of the best dishes I've ever eaten. My husband and I ate it as our main two nights in a row, savoring every bite. The tang of the escarole, balsamic & white wine vinegars is perfectly balanced by the sweet caramelized shallots, earthy bacon, and creamy burrata. Serve with a Nebbiolo or Barbaresco red if you can!
Make sure you tie your leg to your dining chair because this dish is so good it will elevate you into the clouds. Truly, this is one of the best dishes I've ever eaten. My husband and I ate it as our main two nights in a row, savoring every bite. The tang of the escarole, balsamic & white wine vinegars is perfectly balanced by the sweet caramelized shallots, earthy bacon, and creamy burrata. Serve with a Nebbiolo or Barbaresco red if you can!
YOU GOTTA BURRATAAAAAA! Also... Grilled escarole is delicious, this was my first time cooking with it, and will find other ways to use it again! Next time that we grill escarole I’m going to try adding a bit of ground mustard seed or cumin to the dressing. We served deconstructed as part of a mezze board with a trio of bacon, Serrano ham, and mortadella- it did not disappoint! Always cook extra servings of crispy shallots...and go easy when crisping...they burn really easily
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