This is a light meal which gives our Nocellara a starring role! Ingredients listed are for a meal for one, but can easily be doubled or more.
1 cup cooked lentils, gently warmed (see note)
1 small ball burrata, brought to room temperature (see note)
flaky sea salt
pickled hot peppers, drained (see note)
Place warm lentils in a shallow wide bowl or plate.
Place burrata atop lentils, and slice open the burrata, spread our gently over lentils.
Sprinkle on flaky sea salt to taste.
Place as many pickled hot peppers as you wish atop burrata.
Snip chives over the whole plate.
Drizzle Olio Taibi Nocellara Extra Virgin Olive Oil in whatever quantity your heart desires.
Cook lentils however you prefer. You can also use leftover lentils from this salad, or check out our Instagram highlight on making lentils for New Year's Day.
Burrata balls come in different sizes, and your appetite for burrata should determine what size you want! Use at least 2 ounces, and up to 4 ounces for a good balance to a cup of lentils.
Sliced pepperoncino or cherry peppers are great here, as are small batch local pickled peppers with different flavors: pictured here are a combination of garlic pickled serrano, jalapeño, horn, and cherry peppers.