Salsa tartufata shares the lead roll in this burrata salad. Creamy mozzarella teams perfectly with the umami of the black summer truffle sauce. Asparagus and celery add freshness and crunch. All topped off with more tuber aestivum decadence, truffle carpaccio.
Remove woody ends from asparagus and string from celery. Cut asparagus and celery into small dices (just over ½ cm or ¼ inch).
Bring chicken stock to the boil in a small saucepan. Once rapidly boiling add the asparagus and celery. Simmer for 1 minute.
With a slotted spoon remove asparagus and celery shaking off excess stock and place in a small bowl. Rserve the stock.
Place the small bowl in the freezer to quickly chill the asparagus and celery down. This stops the cooking process. Don't leave it in there too long you do not want to freeze the vegetables.
While the asparagus and celery are chilling grill bread for serving.
Remove asparagus and celery from the freezer. Add a tablespoon of reserved stock and give the vegetables a stir. Taste and season with salt if needed.
A little salt brings out the flavour. If using a commercial stock you may not need to add salt.
On the serving plate form the asparagus and celery in to a doughnut shape The hole in teh middle of the "doughnut" is where the knot of the burrata will sit.
Carefully place the burrata on top of the doughnut, knot side down.
Place slices of truffle carpaccio on top of the burrata.
Place dollops of salsa tartufata around the plate and drizzle with a good olive oil.
Garnish the tartufata with a few small saltbush leaves. If you don't have saltbush, small oregano leaves.
Serve immediately with grilled bread.
Vegetarian OptionBy replacing the chicken stock with vegetable stock the recipe becomes vegetarian.BlanchingWhen blanching the asparagus and celery don't overdo it. You may be tempted to leave them cooking longer than 1 minute, but don't. Get them chilled down as quickly as possible.Normally when blanching vegetables you place then in iced water to chill them quickly. You can't do that with this recipe as the residual chicken stock will be removed from the vegetables if you do.Cooks NotesAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;1 teaspoon equals 5ml 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons) 1 cup equals 250ml (Nth America use 237ml) 4 teaspoons equals 1 tablespoonI use the below unless specified in my recipes;Herbs are fresh Vegetables are of a medium size Eggs are roughly 60 grams in weight (large)