During the summer, we rarely crave hot and heavy dishes. We rather turn to light recipes , fresh and easy to prepare like salads. And that's good, because on the occasion of the release of the second volume of his book “Chez moi” (Le Cherche-Midi editions), devoted to spring and summer recipes,chef Hélène Darroze shared one of her favorite dishes for sunny days:salad with wild asparagus, peas, sorrel and burrata from Puglia. A summer recipe, gourmet and full of flavors!
The recipe for salad with wild asparagus and burrata from Puglia by Hélène Darroze
For 6 people you need:
- 1 bunch of wild asparagus
- 3 Apulian burrata, 250g each
- 250 g extra-fine peas
- 120 g of sorrel leaves
- 120 g Kalamata olives
- 200 g of datterino tomatoes
- 10 cl of first cold pressed olive oil
- Coarse salt
- Fleur de sel and Kampot pepper
Preparation steps:
- Clean the asparagus, peas and sorrel under running water. Let them drain in a colander.
- On a cutting board, with a knife, cut one centimeter from the tail of the asparagus.
- In a saucepan, heat 5 liters of water and add 10 grams of coarse salt. Bring to a boil.
- Meanwhile, fill a large bowl with cold water. Add ice cubes to make it icy.
- Once the water is boiling, submerge the asparagus for 2 minutes. Adapt the cooking to the size of the asparagus. They must remain crunchy.
- Using a slotted spoon, carefully remove the asparagus then add them to the ice water for a few seconds to stop the cooking.
- Remove them and place them on sheets of paper towel. Leave them like that, out in the open, until the last moment.
- Cut the tomatoes in half.
- In a salad bowl, add the peas, the tomato pieces, the sorrel and the olives. Season with fleur de sel and Kampot pepper. Add olive oil. Mix gently.
- Cut the burrata in half and place them in the dish. Season them. Serve and enjoy!
The chef's tip: if the peas are too big, simply plunge them into boiling water for a few minutes and cool them immediately, like asparagus.
Also read:
Cyril Lignac's cucumber gazpacho:a tasty and super refreshing cold soup recipe!
Apple-banana pie from Christophe Michalak:a tasty recipe that is very easy to make!
Chandeleur:here is the ultra gourmet recipe for crêpes Suzette by Jean Imbert and his grandmother
