Green asparagus salad | Burrata | Pancetta
Green asparagus salad | Burrata | Pancetta
Serves 4
Preparation
- Light the Braaimaster and slide the coals (as soon as they form) under the left grill grate. Allow the Braaimaster to heat up for 30 to 45 minutes.
- Cut off the woody part at the bottom of the asparagus (1-2 cm).
- Mix the asparagus with a little olive oil and sea salt. Grill them on the Braaimaster until they are lightly caramelized. Place a skillet on the right side of the Braaimaster and keep the asparagus warm in it (the temperature is lower on the right).
- Fry the pancetta in a skillet until crispy. Place the skillet on the right side of the Braaimaster to keep warm.
- Toast the pistachios in a skillet and let them cool. Chop them coarsely in a mortar.
- Drizzle the vine tomatoes with olive oil, sea salt, and pepper, and roast them on the Braaimaster grill.
- Mix the mixed lettuce with some olive oil and place the lettuce in a bowl.
- Divide the grilled asparagus and roasted tomatoes over the lettuce.
- Place the fried pancetta between the asparagus and break the burrata into large pieces. Distribute the burrata over the salad.
- Sprinkle the chopped pistachios over the salad and grate some lemon zest over it.
- Drizzle with some olive oil and grate some Parmesan cheese over it.
- Serve the salad immediately.
Ingredients
- 2 bunches of green asparagus
- 500 g mixed lettuce
- 10 vine tomatoes
- 150 g pancetta
- 1 ball of burrata
- 1 lemon
- 100 g shelled pistachios
- olive oil
- Parmesan cheese
- sea salt
- black pepper
Additional supplies