Lightly seared asparagus and crisp peas mingle with arugula and red onions, while burrata adds an ultra-creamy texture. A drizzle of lemon-infused olive oil brings a bright, sunny touch.
Easy to prepare, this salad works equally well as a starter or a quick lunch with some good toasted bread.
Ingredients (serves 2 as a main course or 4 as a starter):
1 bunch of green asparagus
100g fresh or frozen peas
2 generous handfuls of arugula
1/2 finely sliced red onion
1 large burrata or several burrattinas
Lemon-infused olive oil
White balsamic glaze or balsamic vinegar
A few fresh herbs (mint, basil, or chives)
Salt & Pepper
Recipe:
Trim the ends of the asparagus spears and cook them for 5 to 7 minutes in a pan with a drizzle of olive oil until lightly browned but still crisp.
Meanwhile, cook the peas for 3 minutes in boiling water, then rinse them under cold water to preserve their bright green color.
To assemble the salad: In a large bowl, combine the arugula, peas, red onions, and warm asparagus. Add the chopped fresh herbs.
Dress with lemon-infused olive oil, balsamic vinegar, salt, and pepper, then toss gently.
Arrange the salad on plates and place the burrata in the center. Finish with a final drizzle of lemon-infused olive oil and a few grinds of pepper.
Serve immediately with toasted bread or a few crushed hazelnuts for an extra touch of indulgence.
Enjoy!
