In the heat of summer, we crave light, fresh, and effortless dishes like vibrant salads. Celebrating the release of the second volume of her book “Chez moi” (Le Cherche-Midi editions), focused on spring and summer recipes, acclaimed chef Hélène Darroze shares her favorite sunny-day dish: a gourmet salad featuring wild asparagus, peas, sorrel, and creamy burrata from Puglia. Bursting with seasonal flavors, it's a true delight.
Hélène Darroze's Wild Asparagus and Puglia Burrata Salad Recipe
Serves 6. Ingredients:
- 1 bunch wild asparagus
- 3 Apulian burrata (250g each)
- 250g extra-fine peas
- 120g sorrel leaves
- 120g Kalamata olives
- 200g datterino tomatoes
- 10cl extra-virgin olive oil
- Coarse salt
- Fleur de sel and Kampot pepper
Preparation steps:
- Rinse the asparagus, peas, and sorrel under running water. Drain in a colander.
- On a cutting board, trim 1cm from the asparagus ends.
- In a saucepan, bring 5 liters of water to a boil with 10g coarse salt.
- Prepare an ice bath in a large bowl.
- Blanch asparagus for 2 minutes (adjust for size; keep crunchy). Shock in ice water to stop cooking.
- Drain and pat dry on paper towels; set aside.
- Halve the tomatoes.
- In a salad bowl, combine peas, tomatoes, sorrel, and olives. Season with fleur de sel, Kampot pepper, and olive oil. Toss gently.
- Halve burrata and arrange on top. Season and serve immediately.
Chef's tip: If peas are large, blanch them briefly in boiling water and shock in ice, just like the asparagus.
More recipes to try:
Cyril Lignac's Cucumber Gazpacho: A Refreshing Cold Soup Delight!
Christophe Michalak's Apple-Banana Pie: Easy and Delicious!
Chandeleur: Jean Imbert and Grandmother's Ultra-Gourmet Crêpes Suzette Recipe
