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

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.

Ingredients

• 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

Method

• 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 

Method

• 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. 

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

Karen Akunowicz’s Menu