Appetizers | Salad

Garden Greens with Burrata

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.