SUMMER GREEN SALAD WITH PROSCUITTO & BURRATA WITH A PRESERVED LEMON & GARLIC DRESSING
Serves: 6-8 as a side dish
Preparation Time: 30 minutes
1 preserved lemon
1 garlic clove, finely grated
Juice and zest of 1 lemon
3 Tbsp honey
1 tsp Dijon mustard
Ground black pepper
80ml olive oil
100g asparagus, shaved with a peeler
150g sugar snap peas, cleaned and slice open lengthways
150g peas, blanched and refreshed in cold water
4 radishes, thinly sliced on mandolin or by hand
Handful mint leaves
Scrape out the center of the preserved lemon and discard, so you are just left with the rind, then finely chop it.
Put it into a bowl with the garlic, lemon juice and zest, the honey, Dijon mustard and a pinch of salt and pepper. Whisk till combined.
Slowly pour in the olive oil, while whisking, to emulsify the dressing.
Toss your rocket and shaved asparagus together, then place it over the base of your platter.
Top with the prosciutto, sugar snaps, and peas.
Place your burrata ball on top. Scatter over the sliced radishes.
Just before serving, slice your burrata, allowing it to ooze, and drizzle over the dressing. Top with fresh mint leaves.