Good Morning America Recipes

Chef Brian Malarkey's Winter Burrata Salad

Try This Festive Salad!

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The Chef of the Las Vegas eatery Herringbone shares some of his delicious recipes for this holiday season.
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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!

Ingredients

  • 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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