SUMMER GREEN SALAD WITH PROSCUITTO & BURRATA WITH A PRESERVED LEMON & GARLIC DRESSING

 In Recipes

Serves:    6-8 as a side dish

Preparation Time:  30 minutes

INGREDIENTS

Dressing:

1 preserved lemon

1 garlic clove, finely grated

Juice and zest of 1 lemon

3 Tbsp honey

1 tsp Dijon mustard

Maldon salt

Ground black pepper

80ml olive oil

Salad:

30g rocket

100g asparagus, shaved with a peeler

100g pancetta

150g sugar snap peas, cleaned and slice open lengthways

150g peas, blanched and refreshed in cold water

1-2 burrata

4 radishes, thinly sliced on mandolin or by hand

Handful mint leaves

METHOD

Dressing:

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.

Salad:

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.

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