Crispy Sausage and Burrata Salad

Greens get a boost from salty, sweet, spicy and creamy fixings.

Total Time:
4 servings


  • extra-virgin olive oil
  • 2 Italian pork sausages, casings removed
  • 1 Garlic clove, minced
  • 1 shallot, chopped
  • 2 oranges
  • 2 tbsp. red wine vinegar
  • Freshly ground black pepper
  • 1 head red leaf lettuce, washed and torn into pieces
  • 16 oz. Burrata
  • 1/2 tsp. crushed red pepper flakes
  • sea salt, such as Maldon
  • 1/4 c. chopped parsley


  1. In a large skillet over medium-high heat drizzle 1 teaspoon olive oil and brown sausage, breaking up into small pieces using a wooden spoon. Cook until golden brown, 5 minutes. Transfer to bowl and reserve oil in skillet.
  2. Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2 minutes. Turn off heat and add 1 tablespoons orange zest and 1/2 cup fresh orange juice, red wine vinegar; season with 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cut off rind of remaining orange and cut into segments. Add to dressing.
  3. Toss lettuce with drizzle of dressing and transfer to a large platter with orange segments. Break up burrata by hand and place on lettuce. Add drizzle of olive oil and sprinkle chili flakes and sea salt. Garnish with parsley.
Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.


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