On Burrata

And how to make it "healthy."

Welcome to the Friday recipe post for paid subscribers, a recipe for a winter salad that feels just as indulgent and exciting as those that grace our summer tables. On Tuesday, pending an extension of my jury service, all subscribers will receive the post about chicken parm that I have now been teasing for weeks. Exciting!

I am writing this the night before what I hope will be the last day in a more than two-week trial for which I have been serving on the jury. To say I am braindead is an understatement. Those of you who work all day, commute, come home, and make dinner, you have my undying respect and appreciation. How do you do it!? I’ve been getting home and taking the path of least resistance, which, lucky for me, includes things like this salad.

I have very little energy left in my body to write something new and exciting for you about this recipe so here it is, plain and simple: winter salads are depressing. I cannot stand being handed a plate of underdressed spinach with Craisins and sunflower seeds, which for some reason seems to be a go-to for a seasonal winter salad. Let’s not even get into the infamous Tex-Mex salad. I have nothing nice to say, so I will simply move on.

This salad is what I make when my body starts to feel like a sponge left out on the counter during your vacation. You know what I mean—dried, curled into an unnatural shape, and desperate to find any possible source of hydration. It’s stuffed full of all the things you need during the colder months (citrus, fresh cracked black pepper, enormous amounts of cheese) and there’s nary a Craisin in sight.

Beet and Burrata Salad