Author Notes
Shaved asparagus, radish, snap pea and cucumber salad, topped with burrata cheese. the kind of salad that you eat for lunch and don't need anything until dinner. —Vicky | Things I Made Today
Ingredients
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1/2 pound
asparagus spears, shaved into thin strips
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2
small Persian cucumbers, sliced thin on a mandolin
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4
small radishes, sliced thin on a mandolin
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1
green garlic, minced
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10
snap peas, chopped on the diagonal
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1/4 cup
olive oil
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2 tablespoons
lemon juice
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1 teaspoon
Dijon mustard
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1 pinch
Kosher salt
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8 ounces
burrata, drained
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freshly ground black pepper
Directions
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A note on shaving asparagus: while the other vegetables are best sliced thin on a mandolin, you'll have the most luck using a vegetable peeler to get thin asparagus strips. Instead of cutting off the woody ends, lay the asparagus spear down on a cutting board and hold on to the end. Starting about ½ an inch above your fingers, use the peeler to shave off a thin strip. Continue until you've gotten all the way to the bottom, then discard the woody end.
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In a large bowl, combine shaved asparagus, cucumbers, radishes, garlic, and snap peas.
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In a small bowl, whisk together olive oil, lemon juice, mustard, and salt. Pour over vegetables and toss to coat.
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Spread vegetables out onto serving platter, then top with burrata. Gently cut open burrata so the creamy cheese oozes out, sprinkle with freshly ground black pepper and serve.
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