Asparagus Spring Salad with Burrata

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

½	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
¼	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.

Jul 19, 2024