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Home > Selector Magazine > Food > Lyndey Milan's burrata spring salad
Food

Lyndey Milan's burrata spring salad

Preparation time
10 minutes
Cooking time
3 1/2 minutes
Serves
4 as an entrée

Here's a great dish to enjoy with Pinot Grigio or alternatively, spice things up with a bright Grüner Veltliner or a crisp Sauvignon Blanc.

INGREDIENTS

  • 1 bunch asparagus
  • 150g sugar snap peas, trimmed, strings removed
  • 140g baby spinach leaves
  • 2 radish, finely sliced
  • ¼ cup torn mint leaves
  • 4 x 60g burrata cheese
  • 1/2 cup (70g) pistachios, toasted

Dressing

  • 2 tbsp (40ml) extra virgin olive oil
  • 3 tsp lemon juice
  • 2/3 tsp lemon vincotto 
  • Sea salt and fresh black pepper, to season
  • 4 slices grilled sourdough, to serve

METHOD

  1. Steam or microwave asparagus for 1½ minutes or until tender crisp. Refresh in icy water, drain. Steam or microwave the sugar snap peas for 2 minutes, refresh and drain well. Open up the pods of the sugar snap peas to expose the peas, keeping the peas in the half pod. 
  2. For the dressing: whisk together all ingredients.
  3. Divide spinach between four serving plates. Top with asparagus, sugar snap peas, radish and mint leaves. Drizzle over dressing. Tear burrata open to reveal their creamy insides and place one on each plate. Sprinkle with pistachios, salt and pepper.
Food
Preparation time
10 minutes
Cooking time
3 1/2 minutes
Serves
4 as an entrée

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