1medium bunchfresh flat-leaf parsleyabout 3⁄4 cup chopped
zest and juice from 1 medium lemonabout 1 tsp
1medium clovegarlicpressed or minced
Instructions
Chive Oil
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.
Gremolata
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.)
Salad
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.