WITH ASPARAGUS, RADISH & BURRATA CHEESE
The bright, fresh flavours of early summer are the focus of this impressive salad that’s incredibly easy to make. Kids can help out by arranging the vegetables on a platter, shaking the dressing in a jar and tearing the burrata into pieces. Don’t worry about it being assembled neatly and tidily; this salad is perfectly gorgeous even when it’s messy.
1 lb (500 g) asparagus
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) grated lemon zest ½ tsp (2 mL) Dijon mustard
Salt and freshly ground pepper
4 oz (125 g) radishes, thinly sliced, about 4 radishes
1 ball burrata cheese, about
½ lb (250 g), drained
1 Bring a large pot of salted water to a boil. Trim tough ends off asparagus and discard. Peel the bottom half of the asparagus. Drop spears into the boiling water and cook for 2 minutes until crisp-tender. Remove and immediately plunge into an ice water bath to chill completely.
2 To make the dressing, into a Mason jar add the olive oil, lemon juice, zest and mustard; seal with the lid and shake until combined. Season with salt and pepper.
3 Arrange asparagus and two-thirds of radishes on a platter. Drizzle with half of the dressing. Tear burrata into large pieces and arrange overtop. Top with remaining radishes and dressing. Season with additional freshly ground pepper.