Spring Salad


Food & Drink - - BASICS -

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.

Serves 4

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