MANGO & BURRATA SALAD WITH SUMAC-SHALLOT DRESSING

Serves 2-4

15 minutes

INGREDIENTS

1 small shallot, minced

3 Tbsp. lemon juice

½ tsp. Diamond Crystal kosher salt

5 oz. mixed spring greens

½ cup mixed herbs (such as mint, dill, or parsley), torn, optional

2 mini Persian cucumbers, sliced into ¼ in. rounds

1 ripe champagne mango, peeled, cheeks sliced ¼ in.-thick

1 serrano pepper, thinly sliced, optional 

1 tsp. Turkish or Persian sumac

1 Tbsp. maple syrup

2 tsp. whole grain mustard

2 Tbsp. olive oil

4 oz. burrata, to serve 

Lemon zest, to serve

METHOD

Combine the shallot, lemon juice, and salt in a small bowl and let rest for five to ten minutes while you prepare the remaining ingredients. This will quick-pickle the shallots and mellow their sharpness. 

Add spring mix, herbs, cucumbers, mangos, and serrano, if using, to a large bowl. 

Return to the shallots and add sumac, maple syrup, mustard, and olive oil. Mix dressing well to combine. 

Pour half the dressing over the greens and toss to combine. Transfer to platter. Top with burrata and finish with the remaining dressing and lemon zest.