Spring Salad with Pistachios & Burrata Toasts

"My family loves shaved asparagus salads. We serve them up often with chicken Milanese or sliced steaks. Here I'm saying the salad is enough-as long as there's bread and cheese!" —Rach

By Rachael Ray
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

Servings:
4
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Ingredients

Salad & Dressing
For Serving

Directions

  • Bring a medium pot of water to a boil for the favas. Prepare an ice bath.

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  • Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas. 

  • Using a vegetable peeler, shave the asparagus into ribbons; transfer to a large bowl. Toss with the favas, fennel, arugula, onion, and herbs.

  • In a small bowl, whisk the lemon juice, vinegar, and shallot; gradually whisk in the EVOO. Toss the salad with the dressing, then season to taste with salt and the crushed red pepper. Top the salad with the pistachios.

  • Rub the toast with the garlic clove, drizzle with EVOO, then spread with burrata. Season with the flaky salt.

  • Divide the salad among plates. Serve with the toasts.

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© Copyright 2022 Rachael Ray In Season. All rights reserved. Printed from https://www.rachaelraymag.com 05/18/2022