Recipe
Asparagus Spring Salad with Burrata
Serves: 4 servings
Ingredients:
11
A delightful seasonal salad featuring shaved asparagus, crisp cucumbers, radishes, garlic, and snap peas, all dressed with a tangy olive oil and lemon dressing, topped with creamy burrata and freshly ground black pepper.
Ingredients
1⁄2 | pound asparagus spears, shaved into thin strips |
|---|---|
2 | small Persian cucumbers, sliced thin on a mandolin |
4 | small radishes, sliced thin on a mandolin |
1 | green garlic, minced |
10 | snap peas, chopped on the diagonal |
1⁄4 | cup olive oil |
2 | tablespoons lemon juice |
1 | teaspoon Dijon mustard |
1 | pinch Kosher salt |
8 | fresh burrata, drained |
| • | freshly ground black pepper |
Instructions
| 1. | To properly shave asparagus, use a vegetable peeler to create thin strips, starting above the woody ends and working your way down. Discard the tough ends. |
|---|---|
| 2. | In a spacious bowl, mix together the shaved asparagus, Persian cucumbers, radishes, minced green garlic, and chopped snap peas. |
| 3. | In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of Kosher salt. Drizzle this dressing over the vegetables and toss gently to ensure even coating. |
| 4. | Arrange the dressed vegetables elegantly on a serving platter, then crown them with creamy burrata. Cut the burrata open delicately, allowing the velvety cheese to cascade, and finish with a generous sprinkle of freshly ground black pepper. Serve immediately. |
Published on Jul 19, 2024 by Luminița
