Ingredients
8 ounces burrata, mozzarella di bufala, or fior di latte
Extra-virgin olive oil, for drizzling
3 ounces tomatillos, husked and thoroughly washed, then cut into a 1/4-inch dice (1/2 cup), plus 1 tomatillo, cut into paper-thin rounds
16 Malabar-spinach buds
24 papalo leaves
2 tablespoons fresh bush-basil leaves, or 1 tablespoon chopped fresh Italian basil
1 teaspoon grated lime zest, plus 2 tablespoons fresh juice
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com), for serving
Preparation
Divide burrata evenly among 8 small glasses or bowls; drizzle each generously with oil. Top evenly with diced tomatillos, spinach buds, papalo, and basil. Sprinkle with zest, juice, and salt. Add tomatillo rounds, pressing them against sides of glasses to adhere. Serve.
