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Burrata with Fresh Asparagus and Fava Bean Salad

Scale

Ingredients

2 pounds fresh fava beans

1 pound fresh asparagus, sliced on the diagonal into 22-1/2 inch slices. If asparagus is thick, slice asparagus as thinly as possible

1 medium shallot, finely chopped

1/2 cup celery (thin inner stalks) thinly sliced

45 ounces arugula (can substitute mixed baby lettuces or spinach leaves)

8 ounces of Buratta, drained and brought to room temperature

Mint or basil or a blend of both, sliced into thin ribbons for garnish

Smoked paprika for garnish

Dressing

1/4 cup fruity olive oil

2 tablespoons olive oil, separate use

3 tablespoons fresh lemon juice

1 garlic clove minced (optional)

1 large pinch sugar

1/2 teaspoon Rain’s Choice pure Vanilla Extract

Sea salt and freshly ground pepper to taste

Instructions

Heat oven to 375 degrees. Place asparagus on a baking sheet, drizzle 1 tablespoon (or a little more) olive oil over it, mix with a spatula, then lightly salt. Roast for 15 – 20 minutes or until lightly browned and tender. (This can be done a day in advance and refrigerated. Bring asparagus to room temperature before making salad.)

While the asparagus roasts, place a steamer insert into a medium-large saucepan and bring water to a boil. Shuck fava beans from pod. Drop beans into the steamer and cook for 3 – 5 minutes depending upon size of the beans or until just tender. Remove pot from stove, pull out steamer, and place under cold water to stop the cooking process. Slit gray skin of each bean with a knife top and pop the beans out of the skins. (This also can be done a day in advance and refrigerated. Bring beans to room temperature before making the salad.)

In a small bowl add 1/4 cup olive oil, lemon juice, garlic if using, sugar, vanilla, sea salt and pepper. Whisk until dressing comes together. Whisk in shallot. Adjust flavors to taste.

In a mixing bowl add fava beans, asparagus, and celery and mix with a large spoon. Pour dressing over the vegetables and set aside.

On a serving platter place arugula or other greens evenly. Spoon vegetables over arugula and add balance of dressing. Leave space in the middle for the burrata. Place burrata on the platter, drizzle with last tablespoon of olive oil, lightly sprinkle on paprika. Sprinkle mint or basil ribbons over all.

Serve with warm bread.

Notes

Inspired By David Tanis, New York Times