Gorgeous walnut gremolata

Burrata. Bursting with creamy lusciousness. My absolute favourite type of mozzarella, and damn the calories. 

It’s normally served with ripe tomatoes, maybe a few sprigs of fresh basil, but not much else. It’s richness doesn’t normally warrant any kind of embellishment.

However, at Jackson and Rye in London they serve it with a twist. Puddled in a smokey, tomato infused oil and drizzled with my new favourite condiment of the summer, walnut gremolata.

It’s a mixture of chopped, toasted walnuts, lemon zest, garlic and parsley, and it packs a delicious punch which acts as the perfect counterpoint to the soft, richly smooth burrata. An inspired combination. 

I nearly ordered it twice… 😝

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