Zesty Asparagus Pistachio Salad with Burrata and Mint
Directions
- 1Trim the ends of the asparagus and cut them into bite-sized pieces.
- 2Sauté them in a pan with a little olive oil until tender.
- 3Deglaze the pan with a splash of white wine, then set aside to cool.
- 4Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
- 5Once the asparagus has cooled, combine it with the sliced cucumbers, diced kiwi, mint leaves, and roasted pistachios in a large bowl.
- 6Drizzle the dressing over the salad and toss gently to combine.
- 7Season with sea salt.
- 8Plate the salad and place the burrata cheese on top.
- 9Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.
Ingredients
- 250 g green asparagus
- 1 splash white wine
- 2 mini cucumbers
- 1 handful fresh mint leaves
- 1 kiwi
- 1 burrata cheese
- 1 handful roasted pistachios
- 1 pinch sea salt
- 1 splash olive oil
- 1 handful diced shallots
- 1 splash lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 pinch black pepper
Equipment
knifecutting boardsmall bowlpanlarge bowlforkspoon
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