Ingredients

• 1 bunch of asparagus, sliced on an angle
• 1 1/2 cup snap peas, sliced on an angle
• salt
• 1 lemon, rind peeled into strips, finely chopped
• 1 bunch of scallions, thinly sliced
• 1 lemon, juiced
• drizzle of olive oil
• champagne vinegar
• flaky salt
• fresh ground pepper
• fresh dill, torn ( or mint, parsley)
• 8 ounces fresh burrata cheese

Instructions

1. Boil water with salt.  Prepare an ice bath with water and ice in a bowl; and a small colander fitted in the bowl.  Once the water is boiling add asparagus and snap peas and boil for 30 seconds.  Immediately ladle them out and into ice bath for about 30 seconds.
2. Dry the asparagus and snap peas on paper towels.
3. Pour into a bowl.
4. Add the sliced onion.
5. Add a drizzle of olive oil, the lemon juice, a splash of vinegar, some flaky sea salt, and toss.
6. Add half the lemon slivers, fresh dill or other herbs roughly torn.  Toss and taste.
7. Add more lemon zest if needed.
8. To plate, tear apart the ball of burrata and place on a plate or platter.  Add the salad, some extra herbs, lemon zest, flaky salt and fresh black pepper.
9. Drizzle with olive oil and serve.  Can add toasted crostini with salad.

Notes

If serving as a main course salad, each person would get one ball of burrata.  I suggest breaking each in half for a serving as a side salad.

By KathyMillerTime
eyeswoon