Creamy Burrata with Shaved Watermelon Radish and Crispy Shallots
Recipe Type: Side, Salad, Appetizer
Serves: 2 servings
A simply dressed plate of olive oil, lemon juice, and chives, with a fine addition subtly sweet onion to pair with the peppery radish and buttery burrata. Recipe slightly adapted from Bon Appétit.
  • ¼ cup vegetable oil
  • 1 large shallot, cut into ⅛-inch slices
  • 1 watermelon radish, thinly sliced*
  • 8 ounces burrata, torn into pieces
  • 1 tablespoon extra virgin olive oil
  • ½ lemon, zested and juiced
  • 2 teaspoons fresh chives, chopped
  • sea salt and freshly ground black pepper
  1. In a small saucepan over medium heat, warm the vegetable oil. Once the oil becomes fragrant and shimmers, add the shallots. Stirring frequently, cook for 5 -7 minutes, or until light golden-brown. (Note that once the shallots start to brown, they will darken very quickly, so keep an eye on them). Remove with a slotted spoon and allow to dry on a plate lined with a paper towel.
  2. Plate the watermelon radish. Add the burrata, drizzle with the olive oil and lemon juice. Garnish with lemon zest, chives, crispy shallots, salt, and pepper. Enjoy!
* Slicing the watermelon radish with a mandolin is the easiest and fastest way to get perfectly thin slices. Just always be sure to use the hand-guard when using.
Recipe by Honest Cooking at