Serves 1
Directions
- 1Chop the asparagus.
- 2Slice the cucumber.
- 3Add olive oil and shallots in a glass.
- 4Add lemon juice, salt, and pepper.
- 5Mix it.
- 6In a bowl, add asparagus and cucumber.
- 7Add mint and kiwi.
- 8Add the dressing and the almonds.
- 9Mix.
- 10Add the salad to a plate.
- 11Add burrata cheese and pistachios.
Ingredients
- 250 g green asparagus, sautéed
- splash white wine
- 2 mini cucumbers, sliced
- fresh mint leaves
- 1 kiwi, diced
- 1 burrata cheese
- roasted pistachios
- sea salt
- olive oil
- diced shallots
- lemon juice
- Dijon mustard
- Honey
- black pepper
Equipment
knifecutting boardspoonfork
Tips
- Trim the ends of the asparagus and cut them into bite-sized pieces.
- Sauté them in a pan with a little olive oil until tender.
- Deglaze the pan with a splash of white wine, then set aside to cool.
- Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
- Drizzle the dressing over the salad and toss gently to combine. Dont forget to season with seasalt before serving
- Plate the salad and place the burrata cheese on top.
- Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.
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