Karen Akunowicz’s Bietola (Swiss Chard) and Burrata Recipe

Chef Karen Akunowicz

The “Best Chef” in the Northeast in 2018, according to the James Beard Awards, was Karen Akunowicz — chef-owner of Fox & the Knife and former chef-partner at Myers+Chang, both in Boston. You may recognize her as a fan favorite on  Top Chef and co-author  of Myers+Chang at Home. In her inaugural class at De Gustibus, she showcased the Italian-inspired fare that she picked up earlier in her career living in the Emilia-Romagna region of Italy. 

The full recipe for her Bietola and Burrata is below.


  • ½  cup walnuts 
  • ½  cup shallot scraps 
  • 3 cloves garlic 
  • 1 Tbsp. Calabrian chiles 
  • 1 Tbsp. walnut oil 
  • ¼ cup sherry vinegar 
  • 1/8 cup balsamic 
  • 1 cup canola oil 
  • 1 Tbsp. marjoram, chopped 
  • Salt


  • Blend the walnuts, shallot scraps, garlic, chili, walnut oil, and the vinegars.
  • Slowly drizzle in canola to emulsify. 
  • Add marjoram and season to taste.
    (Yield 1 cup)

To Assemble – per serving

  • 3 Tbsp. walnut vinaigrette 
  • 1 burrata 
  • ¼ cup napa cabbage, chiffonade 
  • ¼ cup Swiss chard, chiffonade 
  • 1 Tbsp. pickled shallots  
  • 1 tsp. olive oil 
  • 1 tsp. crispy shallots 


  • Warm walnut vinaigrette in pan.
  • Cut burrata in 3 and plate. 
  • Toss napa and swiss chard, pickled shallots with warm vinaigrette.
  • Lay greens over the top of burrata. 
  • Drizzle olive oil and any remaining dressing over salad. 
  • Garnish with crispy shallots. 

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Recipe demonstrated at De Gustibus Cooking School on Wednesday, March 27, 2019. Complete menu with wine pairings below.

Karen Akunowicz’s Menu

Wine Paired by Vias Imports
Semolina cake 
Ricotta, Black truffle
Wine pairing: Lamberti Prosecco Doc NV
Bietola and burrata 
Swiss Chard, Walnuts, Crispy Shallots 
Tagliatelle Bologese 
Wild Boar, Parmigiano Reggiano
Wine pairing: El Esteco Don David Torrontes 2014
Pollo e Mattone 
Sumac, Braised Escarole, Rosemary Brown Butter 
Wine pairing: Santi Solane 2012
Chocolate Olive Oil Cake 
Creme Fraiche and Pistachio Brittle