INGREDIENTS
For the Crispy Garlic
20 garlic cloves, peeled and minced
1 cup neutral oil
For the Hoisin Buttermilk Ranch
1⁄4 cup sour cream
1⁄4 cup buttermilk
2 tbsp Kewpie mayonnaise
1 tbsp hoisin
1 tsp fresh lemon juice
1⁄2 tsp sriracha
1/4 cup minced chives
1 tbsp minced dill fronds
kosher salt
freshly ground black pepper
Everything else
2 pints heirloom cherry tomatoes, cut in half
1 ball burrata, torn into large, bite-size pieces
extra-virgin olive oil, for finishing
2 cup basil leaves
1 scallion, thinly sliced
flaky sea salt, for finishing
crusty bread, for serving
DIRECTIONS
To make the crispy garlic, put the garlic in a medium skillet and add the oil. The oil should cover the garlic; if needed, add a touch more oil. Turn the heat to medium and fry the garlic, stirring frequently and turning the heat down to medium-low if the oil foams up too much, until golden brown, six to eight minutes. Turn off the heat and let the garlic sit for another one to two minutes until deep golden brown. Drain the garlic in a fine-mesh sieve set over a bowl and let cool completely. To make the dressing, combine the sour cream, buttermilk, mayonnaise, hoisin, lemon juice, sriracha, chives, dill, half teaspoon salt, and 1⁄4 teaspoon pepper in a wide-mouth jar. Cover tightly and shake vigorously until emulsified, combined, and creamy. To serve, spread some dressing on a shallow bowl (you will have some left over), then top with the cherry tomatoes. Arrange the burrata among the tomatoes. Drizzle with a glug of olive oil. Spoon the crispy garlic atop, followed by the basil and scallion. Finish with flaky sea salt and serve with bread alongside.
