Cabbage and Burrata Salad With Spicy Tahini Recipe

Not that long ago, burrata was a niche cheese imported from Italy. But the voyage it took was a race against time since the brine it traveled in often soured before the cheese could land on your plate. Today there are several domestic producers, and each container is a vacuum-sealed guarantee that you are about to tear into pure joy—a luscious globe of mozzarella filled with cream. Honestly, it’s so good that calling for burrata in a recipe almost feels like cheating.

Burrata doesn’t just play well with Mediterranean flavors. Its extreme dairy richness can stand up to intense flavors, including heat. It makes a brilliant pairing with Sichuan chili crisp or Calabrian chile paste (try TuttoCalabria’s version for the deepest color and flavor, and finest texture), both of which balance it out nicely. Two unexpected ingredients are at work in the dressing. Toasted sesame oil amplifies the nutty-sweet aroma of tahini for extra assertiveness, while onion powder brings umami power. They both act as stealthy flavor enhancers in ways similar to MSG. Sturdy greens are particularly well suited to burrata’s lettuce-crushing heft. Napa cabbage and escarole are two favorites since their leaves are all about texture, holding on to creamy dressings with each crinkle and fold. Even a baking sheet of roasted vegetables would be far from overkill. Whatever you serve it on, forget about neat slices; just tear into it and let it transform whatever awaits.