Chili Crisp Burrata Salad with Arugula, Apple and Walnuts

Ah, burrata: The silky-smooth, mild cheese can make just about any dish (pizza! pasta! grilled fruit! grain bowls!) look fancy and extra appetizing. Here, it stars in the spicy, savory, lightning-fast chili crisp burrata salad with arugula, apple and walnuts from James Park’s new cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.

“The thrill and joy every­one gets from seeing the oil and bits of chili crisp fall into the cracks of ooey, gooey burrata is simply marvelous,” Park writes. “The creamy burrata balances the spicy chili crisp, creating a party of flavors that will make you roll your eyes with pleasure.”

The chili crisp is also a key ingredient in the greens’ dressing, along with tangy balsamic vinegar. Trust us when we say it’ll become your go-to vinaigrette at first taste. Oh, and pro tip: Grate the Parmesan cheese yourself with a microplane instead of using pre-grated to take the elegance (and flavor) factor up a notch.

^{Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park © 2023. Published by Chronicle Books. Photographs by Heami Lee.}