Burrata with Parsley Oil, Mandarin Oranges, Pomegranate Seeds, and Toasted Almonds

A delightful dish perfect for Friendsgiving, Thanksgiving, or any holiday gathering, inspired by a dish from Cafe Birdie.

By @kalememaybe

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 water
• 1 cup parsley
• 0.5 cup olive oil
• 0.5 tsp salt
• 0.25 cup almonds
• 8 oz burrata
• 0 parsley oil
• 2 mandarin oranges
• 2 tbsp pomegranate seeds
• 0 toasted almonds
• 0 parsley oil
• 0 toasted bread

Instructions

1. Start by preparing the parsley oil. Bring water to a boil.
2. Blanche parsley for 15 seconds and transfer to an ice bath.
3. Squeeze out water from the parsley, and blend with olive oil and salt.
4. Toast the almonds in a pan on medium heat. Toss for 2-3 minutes until golden and fragrant, stirring frequently.
5. Tear open the burrata, and add it to a plate, spreading it lightly.
6. Top the burrata with some of the parsley oil.
7. Peel your mandarin oranges and remove any excess flesh, and add to the burrata.
8. Top with pomegranate seeds.
9. Add toasted almonds on top.
10. Drizzle some more parsley oil over the top (you will have extra, save for later). Serve immediately with toasted bread.