Fresh Spring & Summer Salad

11 ingredients
4 steps

Ingredients

  • 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

Directions

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