A simple salad that celebrates the beauty of the spring’s first vegetables: asparagus, radish, young garlic and cucumbers. —QueenSashy
Test Kitchen Notes
WHO: QueenSashy is a scientist living in NYC.
WHAT: The definition of spring on a plate.
HOW: Shave your asparagus; whisk together your vinaigrette; arrange your vegetables and burrata on a plate; drizzle and devour.
WHY WE LOVE IT: We love how simple QueenSashy's salad is -- you're just shaving, chopping, and whisking -- but how elegant, how refined it feels. This is exactly what we feel like eating in the springtime; it's bright and cheery, with enough creamy burrata to make it feel just a little indulgent. —The Editors
radishes, sliced thinly crosswise
cucumbers, cut into 1/4-inch dice
stalks young garlic, white and light green parts only, finely minced
extra-virgin olive oil, more to taste
white balsamic vinegar
salt and pepper
micro greens to garnish (entirely optional)
Snap off the tips of the asparagus and slice them into thing slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings.
Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.)
Arrange the radishes, cucumber and asparagus on a plate Top with burrata and vinaigrette. Serve.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.