Burrata with crispy pancetta and radicchio arugula salad

Ingredients Burrata with crispy pancetta and radicchio arugula salad (10 servings)

• 2.5 kg Aviko Pure & Rustic Fries
• 2 eggs
• 1 tbsp Dijon mustard
• juice of 1 lemon
• 450 ml sunflower oil
• 1 bunch basil
• 100 g hazelnuts
• 3 tbsp olive oil
• 500 g pancetta
• 600 g radicchio or red chicory
• 200 g arugula
• 150 ml extra virgin olive oil
• 100 ml balsamic vinegar
• 10 balls of burrata

Method 

30 minutes to prepare 

• Place the eggs with the mustard, lemon juice and sunflower oil in a tall measuring cup and puree with a hand blender to a lumpy mayonnaise.
• Add the basil leaves and puree well.
• Season the fragrant basil mayonnaise with salt and pepper.
• Roughly chop the hazelnuts.
• Toast the hazelnuts in a dry frying pan until golden brown and shake them on a plate.
• In the pan, fry the pancetta slices in batches in the olive oil until crispy.
• Place the pancetta on a plate lined with kitchen paper and allow to drain and cool.
• Clean the radicchio and cut into strips. Mix the radicchio with the arugula and divide among 10 plates.
• Prepare the Pure & Rustic Fries according to the instructions on the package.
• Meanwhile,toss  the salads with the extra virgin olive oil, balsamic vinegar and salt and pepper to taste.
• Sprinkle with the hazelnuts and add the burrata and pancetta.
• Also drizzle the burrata with extra virgin olive oil and serve with the fries and basil mayonnaise.

Tip: For a dish without meat, omit the pancetta and serve some fried mushrooms with the burrata, flavoured with truffle tapenade.