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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant spring salad combines the freshness of asparagus and peas with the creamy indulgence of burrata. The umami-rich vinaigrette, made with organic beef bone broth, adds depth and complexity, while the crunch of salted pistachios and the briny notes of marsh samphire bring balance. A perfect way to celebrate seasonal produce with a touch of elegance.
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Blanch the cut asparagus and peas in boiling water for 3 minutes until bright green and tender, then shock them in cold water to stop the cooking.
Add the organic bone broth cube and finely minced shallot to a pan and cook for 3 minutes until fragrant and softened.
Add Dijon mustard to the pan, followed by water, white wine vinegar, and sugar. Mix well with a spoon until combined.
Stir in olive oil and pepper. The sauce doesn’t need to be fully emulsified.
Plate the blanched vegetables, then break the burrata over them and add the marsh samphire.
Sprinkle the salted crushed pistachios over the salad and spoon the vinaigrette on top before serving.
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If you can’t find Marsh Samphire, substitute with another briny green like sea beans or capers.
For a vegetarian version, replace the beef bone broth cube with a vegetable broth cube.
To keep the asparagus vibrant green, don’t skip the cold water shock after blanching.
Can I use frozen peas instead of fresh?
Yes, you can use frozen peas. Just blanch them for a shorter time, about 1–2 minutes, as they are already partially cooked.
What can I use instead of burrata?
You can substitute burrata with fresh mozzarella or a dollop of ricotta for a similar creamy texture.
How do I crush pistachios?
Place the pistachios in a resealable bag and gently crush them with a rolling pin or the bottom of a heavy pan.
Can I make the vinaigrette ahead of time?
Yes, you can prepare the vinaigrette up to a day in advance. Store it in the fridge and give it a good stir before using.
What is Marsh Samphire?
Marsh Samphire is a salty, briny green often found in coastal areas. It adds a unique flavor and texture to dishes.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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