Liquid Escarole Salad with Stracciatella di Bufala, Bread, and Anchovies | Antonino Cannavacciuolo

Ingredients for 4 Servings

For the Liquid Salad

• 1 head of escarole lettuce
• 1 dl of extra virgin olive oil
• Salt
• Cooling water
• Ascorbic acid

For the Stracciatella di Bufala

• 1 bufala burrata
• 0.5 dl of cream

For the Bread Shavings

• Fobello Bread crumbs

For the Anchovies

• 15 g of desalted anchovies

For the Aromatic Herbs

• 1 sprig of lemon thyme
• 1 sprig of savory
• 1 sprig of marjoram

For the Crawfish

• 4 medium-sized crawfish

Method

For the Liquid Salad

Cut and wash the escarole. Blanch it for a few minutes in plenty of salted water and ascorbic acid to prevent oxidation. Cool it in ice water, drain it while saving the cooling water, and then squeeze it out. Blend the escarole with the cooling water, emulsifying with plenty of extra virgin olive oil and adjusting with salt.

For the Stracciatella di Bufala

Remove the outer layer of the burrata to obtain only the core, which is the part to be used. Blend it with the addition of cream.

For the Bread Shavings

Preserve the bread crumbs that form when cutting the Fobello bread.

For the Anchovies

Remove the anchovies from the salt, clean them, desalt them, and store them in extra virgin olive oil.

For the Aromatic Herbs

Strip the sprigs, using only the smallest leaves.

Finishing the Dish

With the help of a spoon, spread the stracciatella in a shallow bowl. Cover it with the liquid salad, add the bread shavings, anchovies, and aromatic herbs. Place a crawfish, cut in half, on top of the liquid salad cream.

The cover photo is by Bob Noto.