Good Morning America Recipes

Chef Brian Malarkey's Winter Burrata Salad

Try This Festive Salad!

The Chef of the Las Vegas eatery Herringbone shares some of his delicious recipes for this holiday season.
Difficulty: Easy
Cook Time: min

Chef Brian Malarkey has created more than a dozen restaurants, including two in Las Vegas. He is a udge on Food Network’s "Guy’s Grocery Games," was a "Top Chef" finalist and a winning mentor on ABC’s "The Taste." Malarkey appeared on "GMA" to share recipes perfect for the holiday season. Try this salad at your holiday dinner!


  • Pesto Ingredients:
  • 1 c clean basil, no stems
  • 1 c toasted pine nuts, cooled
  • 2 c finely grated Parmesan cheese
  • 1 1/2 c olive oil
  • 2 tsp lemon juice
  • 1 tsp garlic
  • Salt & pepper to taste
  • Additional Ingredients:
  • 4 halves, oven-roasted tomato
  • 3 each, prosciutto, sliced
  • 4 oz. burrata
  • 1/4 oz. basil pesto
  • 1/4 c (to taste) picked basil
  • 1/4 c (to taste) extra-virgin olive oil
  • Cooking Directions

    Get the blender and add 1/2 c olive oil in the bottom, then add 1/4 of the basil, cheese and pine nuts. As you blend, add a little more of all the ingredients, using a rubber spatula to help scrape the sides and to help the machine along. Add the lemon juice, salt & pepper. Do not over-blend.

    Recipe courtesy Herringbone Restaurant.

    Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”

    Recipe Summary

    Main Ingredients: basil, pine nuts, parmesan cheese, tomato, prosciutto, burrata

    Course: Salad, Side Dish

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