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Heirloom Tomato Salad with Burrata



– Variety of heirloom tomatoes – Arugula – California burrata cheese Rancho Gordo Yellow Eye Bean Vinaigrette: – 1 pound yellow eye beans – 2 cups extra virgin olive oil – 1 cup champagne vinegar – 1/2 cup orange juice – 3 shallots, chopped – 1 jalapeño, stemmed, seeded and chopped – 1 teaspoon salt – 1/2 teaspoon pepper
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Cut a variety of heirloom tomatoes into various sizes, arrange on a platter or individual serving plates and top with California burrata cheese. Dress with yellow eye bean vinaigrette and garnish with arugula.

Soak beans overnight in cold water. Drain beans and put in a pot, cover with fresh water and bring to a boil. Reduce to a simmer and cook beans until tender, about 45 minutes. Drain beans and cool in refrigerator. Combine beans with remaining ingredients and let sit for at least 3 hours before using.