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An absolutely delightful early summer salad that was just a joy to eat. This would work really well as a starter served on individual plates. You could do all of the prep in advance then simply drizzle the dressing just before serving. My Mum and I enjoyed it alongside some pan fried Sea Bream which was delicious.
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Serves 2
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INGREDIENTS
Dressing
1 clove garlic - crushed
1 small shallot - finely chopped
1 red chilli - finely chopped
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
1 teaspoon honey
2 teaspoons chopped dill
Salt & Pepper
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8 asparagus spears - washed and woody stems removed
190g fresh peas - removed from the pod
80g salad leaves - pea shoots ideal
2 burrata - drained and placed in kitchen towel
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METHOD
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Add all of the dressing ingredients to a jar, shake and set aside.
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Boil the asparagus for 2.5 minutes, then plunge into freezing cold water. When cool, drain on kitchen towel. Assemble the salad ingredients on a large platter. Top with the burrata and drizzle with the dressing. Serve with crusty bread.
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