bitter greens salad with raspberry vinaigrette

Soups & Salads

Bitter Greens Salad with Raspberry Vinaigrette

This salad, splashed with a tangy, fruity raspberry vinaigrette and topped with fresh raspberries and creamy burrata, feels fancy — but it really is as quick and easy to make as it is delicious to eat.

Ingredients

1 cup frozen raspberries, thawed (such as wyman’s)
2/3 cup water
2/3 cup distilled white vinegar
1/2 cup plus 2 tbsp. granulated or superfine sugar
1/4 cup raspberry shrub
1/2 teaspoon dijon mustard
1/4 teaspoon black pepper, plus more for garnish
3/4 teaspoon kosher salt, divided
1/4 cup extra-virgin olive oil, plus more for drizzling
8 cups loosely packed mixed bitter greens, such as arugula, dandelion greens, roughly chopped frisée, radicchio, and chicory (about 8 ounces)
1/2 cup chopped roasted salted marcona almonds
1 (6-ounce) container fresh raspberries (about 1 1/2 cups)
2 small shallots, thinly sliced into rounds (about 1/2 cup)
2 (4-ounce) burrata cheese balls, drained
flaky sea salt, for garnish

Directions

Add raspberries, water, vinegar, and sugar to a blender. Process on low until smooth, about 1 minute.
Strain mixture through a fine wire-mesh strainer set over a bowl, pressing down with a spatula to extract as much liquid as possible. Let mixture settle, about 5 minutes. Spoon off and discard any foam.
Store shrub in an airtight container in the refrigerator for up to 1 month.
Whisk together raspberry shrub, mustard, pepper, and 1/4 teaspoon salt in a medium bowl until smooth. Gradually whisk in oil until emulsified, about 1 minute. Set dressing aside.
Gently toss together greens, almonds, raspberries, shallots, half of the dressing, and remaining 1/2 teaspoon salt in a large bowl until evenly coated and distributed; transfer to a platter. Gently tear each burrata ball into 4 pieces, and place on top of salad. Drizzle burrata with additional oil; sprinkle with flaky sea salt and additional black pepper. Serve with remaining dressing on the side.