Ivoryroom Burrata Salad

Name: Ivoryroom Burrata Salad
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (70 ml)
Cuisine: Mediterranean
Ingredients: 1 small shallot, finely minced Shallot; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 3 Tbsp extra-virgin olive oil (45 ml) Olive Oil; flaky salt, to taste Salt; freshly cracked black pepper, to taste Pepper

Independent adaptation of a publicly published Rocco Dispirito recipe. Not affiliated with, sponsored by, or endorsed by Rocco Dispirito.

Burrata Salad from a national-award-winning chef.

Ratio

Red Wine Vinegar 15 mlDijon Mustard 10 mlOlive Oil 45 ml

Ingredients

Shallot — 1 small shallot, finely minced
Red Wine Vinegar — 1 Tbsp red wine vinegar (15 ml)
Dijon Mustard — 2 tsp Dijon mustard (10 ml)
Olive Oil — 3 Tbsp extra-virgin olive oil (45 ml)
Salt — flaky salt, to taste
Pepper — freshly cracked black pepper, to taste

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Dijon Mustard, Olive Oil.
Add finishing notes: Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 1 star · 4 national awards

Ivoryroom Burrata SaladNATIONAL AWARD WINNER
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Provenance

Rocco DiSpirito is a cookbook author working in Italian-American; recognized with James Beard Cookbook Award 2004 — Cooking from a Professional Point of View (Flavor).

Originally published as Burrata Salad Vinaigrette.

Adapted from a Rocco DiSpirito recipe (Rocco DiSpirito / Good Morning America (burrata, lettuce and tomato salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rocco DiSpirito / Good Morning America (burrata, lettuce and tomato salad) (published as “Burrata Salad Vinaigrette”). Full citation lives in Provenance.

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