Fresh spring & summer salad

June 16, 2016
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Photo by Vicky | Things I Made Today
  • Serves 4
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

What You'll Need
  • 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
  1. 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.
  2. In a large bowl, combine shaved asparagus, cucumbers, radishes, garlic, and snap peas.
  3. In a small bowl, whisk together olive oil, lemon juice, mustard, and salt. Pour over vegetables and toss to coat.
  4. 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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