Spring Salad with Pistachios & Burrata Toasts
Photography by Christopher Testani
Recipe by Rachael Ray
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
- 4Servings
Ingredients
Salad & Dressing
- 1 cup fresh shelled fava beans
- 1 bunch asparagus, trimmed
- 1 small bulb fennel, thinly sliced on a mandoline or with a knife
- 3 cups medium to large arugula or baby kale
- 1/2 white or red onion, very thinly sliced on a mandoline or with a knife
- 1 cup coarsely chopped fresh mint leaves
- 1/4 cup fresh tarragon leaves, coarsely chopped
- 1/4 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
- About 1/3 cup EVOO
- 1 tsp. crushed red pepper
- 1/2 cup pistachios (preferably Sicilian), lightly toasted
For Serving
- 4 large or 8 small slices of sesame Italian bread, toasted or grilled
- 1 large clove garlic, halved EVOO, for drizzling
- 2 balls burrata (about 8 oz. each)
- Flaky salt, for sprinkling
Preparation
1. Bring a medium pot of water to a boil for the favas. Prepare an ice bath.
2. 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.
3. Using a vegetable peeler, shave the asparagus into ribbons; transfer to a large bowl. Toss with the favas, fennel, arugula, onion, and herbs.
4. 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.
5. Rub the toast with the garlic clove, drizzle with EVOO, then spread with burrata. Season with the flaky salt.
6. Divide the salad among plates. Serve with the toasts.
