Burrata, Corn & Arugula Salad with Za’atar Croutons

MAKES 4 SIDE-DISH SERVINGS

I am obsessed with this salad. Its perfect combination of crunchy vegetables, super creamy burrata, and seasoned homemade croutons gives my heart a flutter! Didn’t I tell you that you weren’t going to feel deprived when cooking from this book? Za’atar is a Middle Eastern spice mixture made of sesame seeds, sumac, and thyme. You can typically find it in the bulk spice section of the grocery store or online. Most versions I’ve seen are migraine compliant, but be sure to always check your labels.

ZA’ATAR CROUTONS

2–3 slices migraine-safe bread

2–3 teaspoons olive oil

1½ teaspoons za’atar

OREGANO DRESSING

¼ cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons distilled white vinegar

1 tablespoon apple juice

1 tablespoon minced shallot

2 teaspoons Dijon mustard (wine- and sulfite-free)

1½ teaspoons dried oregano

Kosher salt and freshly ground black pepper

SALAD

2 ears fresh corn, shucked

1 teaspoon olive oil

Kosher salt and freshly ground black pepper

6–8 asparagus spears

½ (5-ounce) package arugula

½ English cucumber, sliced

1 (4-ounce) ball burrata, drained and torn into pieces

To make the Za’atar Croutons, preheat the oven to 400°F. Cut the bread slices into 1-inch cubes and place in a bowl. Add the olive oil and za’atar and toss to coat evenly. Spread the bread cubes onto a baking sheet and bake until lightly browned, tossing occasionally, 7 to 10 minutes. Set aside.

To make the Oregano Dressing, in a small bowl, combine the olive oil, vinegar, apple juice, shallot, mustard, and oregano; whisk until smooth. Season to taste with salt and pepper.

To make the Burrata, Corn & Arugula Salad, position the oven rack in the top position and set the broiler to high. Place the corn ears on a baking sheet and rub with 1 teaspoon olive oil. Sprinkle with kosher salt and pepper to taste. Broil the corn, turning it every 5 to 6 minutes, until there’s a nice char on both sides, 10 to 12 minutes total. Remove from the oven and allow to cool. Remove the kernels and transfer to a large bowl.

Meanwhile, bring a small pot of salted water to a boil and prepare an ice bath. Cut the asparagus spears into 1-inch pieces. Add the asparagus pieces to the boiling water and cook for 1½ minutes. Using a slotted spoon, immediately remove the asparagus and place in the ice bath to stop the cooking. Drain the asparagus pieces and pat them dry. Add to the bowl with the corn. Add the arugula, cucumber and burrata pieces. Add Oregano Dressing to taste (there may be a little left over) and toss well. Top with the Za’atar Croutons and serve right away.