This salad recipe from executive chef Jason Oszoli of Simcoe’s Friday Harbour Resort is all showcasing the bounty of the current season. “In spring, I like to include fresh, green flavours that have a lot of bite,” he says. “In summer, I like to go with sweet, refreshing flavours like tomatoes, peaches and mint.” As the days get hotter and different produce comes into season, adjust the salad ingredients accordingly – and don’t hesitate to get creative with the presentation.
Asparagus and Burrata Salad
- snap peas
- green peas
- olive oil
- Maldon salt
- 250 ml olive oil
- 1 bunch fresh chives
- 1 medium bunch fresh flat-leaf parsley about 3⁄4 cup chopped
- zest and juice from 1 medium lemon about 1 tsp
- 1 medium clove garlic pressed or minced
- Wash the chives and pat them dry to remove excess moisture.
- Pack the chives into the oil, and purée them using a high-speed blender such as a Vitamix.
- Strain the green chive oil through a fine mesh strainer (such as a chinois), to extract only the coloured oil over a few hours on the counter.
- To prepare the parsley, wash and pat it dry with a clean tea towel.
- Finely chop the parsley. Transfer the chopped parsley to a small serving bowl.
- Add the lemon zest and garlic clove to the bowl. Stir to combine. (Gremolata is best served fresh. It will keep well in the refrigerator, covered, for up to 4 days.)
- Peel asparagus and set aside.
- Blanch green peas and shock in ice water.
- Cut the burrata in half and mix the gremolata into the centre of the burrata.
- Place the green peas and asparagus around the burrata.
- Shave the cucumber, then individually roll the shavings. Place the rolls around the burrata.
- Placer the wheat grass in the cucumber rolls.
- Drizzle some chive oil around the salad and sprinkle with Maldon salt.