Fingerling, Green Bean, and Burrata Salad

I had a version of this salad for the first time at a Neopolitan pizza place in Toronto, and I’ve been making versions of it ever since.

You can change out the acid in this recipe (lemon juice) for any kind of vinegar or other citrus juice, and you can sub in any kinds of herbs you like for the default herbs. (The default flavour profile is to go with a roast chicken, but you can make a stronger flavoured one with balsamic and add some creamy blue cheese to make it stand up to steak.)


1 1.5lb bag of fingerling potatoes
1/2 ball burrata
3 handfuls of green beans, top, tailed, and snapped in half


Juice of one Lemon (up to 2 Tbsp)
Oil to taste
Salt and Pepper


Make the dressing and set aside. This helps the herbs bloom in the oil.

Cut the fingerlings into 1/2s (big ones into 1/4s) and boil in enough water to just cover them and salt to taste. Boil for 8 minutes. When done, put in a bowl and taste for seasoning. Add salt and pepper to taste. Toss the fingerlings until they throw starch.

In a steamer basket over the potatoes, steam the beans until tender crisp. Drain and set aside.

Chop the burrata into small pieces (shape does not matter)

Toss potatoes with beans. Add dressing. Add burrata and stir. Serve warm.

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