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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
- 1/2 pound asparagus spears, shaved into thin strips
- 2 small Persian cucumbers, sliced thin on a mandolin
- 4 small radishes, sliced thin on a mandolin
- 1 green garlic, minced
- 10 snap peas, chopped on the diagonal
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 pinch Kosher salt
- 8 ounces burrata, drained
- freshly ground black pepper
- 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.
- In a large bowl, combine shaved asparagus, cucumbers, radishes, garlic, and snap peas.
- In a small bowl, whisk together olive oil, lemon juice, mustard, and salt. Pour over vegetables and toss to coat.
- 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.