• 8 thick slices ciabatta, crusts trimmed
  • olive oil
  • 2 heads butterhead or other soft lettuce, separated
  • 2 burrata
  • 2 shallots, finely chopped
  • 2 lemons, juiced
  • 2 tsp Dijon mustard
  • 2 tbsp small capers
  • a handful flat-leaf parsley, chopped


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tear the ciabatta into bite-sized chunks and toss with a drizzle of olive oil. Bake until deep golden and crisp, about 10 minutes. Make the dressing by whisking all the ingredients together with 6 tbsp olive oil and some seasoning.

  • STEP 2

    Divide the lettuce leaves between 4 plates. Tear each burrata in two and divide between the plates. Spoon over the dressing then add the croutons and serve.


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