

Appetizers
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Salad
Bring the garden to your table with this delicate salad of asparagus, courgettes, and fresh herbs, finished with a creamy ball of burrata. Dressed in a citrusy buttermilk leche de tigre and topped with edible flowers, it’s a refreshing dish that celebrates the beauty of seasonal ingredients.
January 14, 2025
By
Gourmet Glow
Ingredients
- For the Salad
- 2 Courgettes finely grated.
1 Bundle Asparagus, half steamed, half shaved.
1 Shallot finely sliced.
3 Handfuls, mixed salad leaves
½ tsp fine salt
1 Ball Burrata, substitute silken tofu if you are vegan
Handful fresh, soft herbs (mint, sweet rocket & parsley work well) - Handful Lilac & Edible Flowers
- Buttermilk Leche de Tigre
6 Limes, juiced.
2 tbsp Olive Oil
2 tbsp Buttermilk, substitute plant milk mixed with 2tsp lemon juice for vegans.
1 tbsp Aji Amarillo paste
2 Cloves Garlic, peeled & crushed.
Directions
Add the ½ tsp salt to the courgettes and mix with your hands. Sit in a colander over the sink for 10 minutes then squeeze out the residual moisture.
Meanwhile, combine all the ingredients for the dressing in a blender and pulse briefly to emulsify.
Rub 1tbsp dressing around the base and sides of your serving bowl. Tumble in the courgettes, asparagus, shallot, salad leaves and herbs. Mix through 2 tbsp of dressing.
Tear the burrata over the top of the salad and sprinkle over the salad. Serve with the extra dressing on the side.
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