Recipe for Burrata on Strawberry and Asparagus Salad
Creamy burrata meets strawberries, roasted green asparagus and a refined salted lemon vinaigrette – topped with refreshing salted lemon ice cream.
Ingredients · Servings 4
- 2 preserved lemons
- 1 bunch of green asparagus
- 200g strawberries
- Wild herbs (e.g. chickweed, burnet, goutweed, purslane)
- 4 pieces of Burrata
- 80 g sugar
- 5 tablespoons olive oil
- 2-3 tablespoons neutral vegetable oil
- Salt
- Pfeffer
Method · 1 h 45 min
- Bring the sugar and 80 ml of water to a boil until the sugar is completely dissolved. Finely purée this simple syrup with the preserved lemons (whole fruit). Reserve 1 tablespoon of the purée for the vinaigrette. Freeze the remaining mixture (about 150 g) in a small ice cream maker or in a container in the freezer (stirring occasionally; 1 hour).
- For the vinaigrette, blend 1 tbsp of preserved lemon puree with 5 tbsp of olive oil.
- For the strawberry and asparagus salad, trim the woody ends from the green asparagus and peel the lower third. Cut the asparagus into pieces and sauté in 2-3 tablespoons of oil in a pan until golden brown on all sides, then season with salt and pepper.
- Wash, hull, and quarter the strawberries. Combine the fruit with the roasted asparagus pieces and marinate in the preserved lemon vinaigrette, reserving some of the vinaigrette. Marinate the wild herbs separately in the vinaigrette just before serving to prevent them from wilting.
- Arrange the strawberry and asparagus salad on a plate, place the burrata on top, add a quenelle of salted lemon ice cream, and garnish with the marinated wild herbs.
4 servings
1 Bund
- 200 g
From the pantry
- 80 g
