Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

Vetri Cucina Las Vegas

Burrata di Puglia with Celery Root,
Black Truffle, and Hazelnuts

A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.

The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.

Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.

Vetri Cucina las Vegas

View of Las Vegas from the Palms Casino Resort

Vetri Cucina Las Vegas

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Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts

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Burrata di Puglia Recipe

Black Truffle Vinaigrette
  • 2 T. mayonnaise
  • 1 1/2 t. black truffle oil
  • 1/2+ t. dijon mustard
  • 1 t. rice wine vinegar
  • 1/8 t. truffle salt
  • several grinds white pepper
  • 2 T. olive oil

Mix all ingredients except olive oil together in a small bowl. Then slowly whisk olive oil into the mix. Taste for seasoning. Set aside.

Celery Root, Celeriac

Celery Root

Peel, then slice celery root into matchsticks. Toss with plenty lemon juice, a drizzle of olive oil, salt and pepper. Set aside.


Toast hazelnuts until golden. Rub off most of the skins then rough chop. Set aside.

Vetri Cucina Las Vegas
Vetri Cucina Burrata di Puglia Salad
Vetri Cucina's Burrata di Puglia Salad
Taste With The Eyes Burrata di Puglia Salad
To Compose the Salad
  • a blend of organic baby chard, baby spinach, and baby kale
  • 4 oz. balls of burrata di puglia
  • olive oil
  • fresh ground pepper
  • fresh chives, finely chopped

Plate greens in wide shallow bowls. Generously drizzle greens with black truffle vinaigrette. Arrange celery root matchsticks and toasted hazelnuts separately over the greens. Place a ball of burrata on the salad. Drizzle olive oil over the burrata. Grind black pepper over the top. Generously sprinkle chives on the burrata.


This is my interpretation of the chef’s dish, not the chef’s recipe. Depending on the season, the chef may make substitutions to his burrata salad, such as roasted leek and arugula; or peas, fava beans, and walnuts; or tomato, peach, and roasted pepper vinaigrette.

Wine Pairing

Vetri Cucina's Burrata di Puglia Salad

2022 Duckhorn Vineyards North Coast Sauvignon Blanc

This elegant and refreshing Sauvignon Blanc was blended with Sémillon to add depth and complexity. Fermented and aged using both stainless steel and French oak, it offers ripe citrus and tropical flavors, and a refreshing acidity. A lovely pairing with the salad.

Vetri Cucina Las Vegas


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3 thoughts on “Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts”

  1. LL, you re-created chef’s salad beautifully. However, I preferred yours as I was able to add extra toasted hazelnuts! 🙂

    1. Grazie FA! We sure had a great time at Vetri Cucina! And our re-creation of the burrata salad was spot on. I really think the Chef hit on a winning combination of ingredients here.

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