Spring Salad with Pistachios & Burrata Toasts

Name: Spring Salad with Pistachios & Burrata Toasts
Ingredients: 1 cup fresh shelled fava beans; 1 bunch asparagus, trimmed; 1 small bulb fennel, thinly sliced; 3 cups medium to large arugula or baby kale; ½ white or red onion, very thinly sliced on a mandoline or with a knife; 1 cup coarsely chopped fresh mint leaves; ¼ cup fresh tarragon leaves, coarsely chopped; ¼ cup chopped chives and chive flowers, for garnish; Juice of 1 small lemon; 2 tbsp. white wine vinegar or Champagne vinegar; 1 small shallot, peeled and grated or finely chopped; ⅓ cup EVOO; 1 tsp. crushed red pepper; ½ cup pistachios (preferably Sicilian), lightly toasted; 4 large or 8 small slices of sesame Italian bread, toasted or grilled; 1 large clove garlic, halved; 2 balls burrata (about 8 oz. each); Flaky salt, for sprinkling

Be the first to rate & review!

"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.

Rach's 30-Minute Meals for Summer

The Great American Road Trip

Meet "Soul Food Scholar" Adrian Miller

Spring Salad with Pistachios & Burrata Toasts

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Spring Salad with Pistachios & Burrata Toasts

Account

Spring Salad with Pistachios & Burrata Toasts

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Spring Salad with Pistachios & Burrata Toasts