Ingredients
Prepare the Asparagus and Tomatoes
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Green asparagus, trimmed 905 g
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Red onion, quarters 455 g
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Olive oil, as needed
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Salt and Pepper, to taste
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Red vine tomatoes, halved 675 g
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Thyme, fresh 5 g
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Sea salt, as needed
Prepare the Candied Beets
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Baby beets, washed, halved 450 g
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Olive oil, as needed
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Sea salt, as needed
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Butter 142 g
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Orange juice 250 ml
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Sugar 66 g
Prepare the Salad
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Burrata, drained 900 g
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Salt and Pepper, to taste
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Prosciutto, raw 450 g
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Oil-cured olives, drained 170 g
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Marcona almonds, roasted 142 g
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Focaccia croutons, roasted 170 g
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Basil leaves, torn 55 g
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Watercress trimmed and washed 113 g
Preparation
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Prepare the Asparagus and Tomatoes
- Toss the asparagus and red onions with olive oil, salt and pepper. Roast at 190C on a parchment lined sheet pan for about 10-12 minutes, until cooked and slightly golden.
- Toss the tomatoes on a baking tray, drizzle a little bit olive oil over the tomatoes and season with thyme and sea salt. Roast for 15 minutes
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Prepare the Candied Beets
- Toss the beets with olive oil and sea salt and roast at 190 C as well for about 15-20 minutes, until slightly tender.
- Melt the butter in a saucepan and add the orange juice and sugar, bring to a boil and allow to simmer for around 8 minutes until caramelized and thick. Remove from heat and combine in a bowl with the roasted beets. Transfer to a silpat lined sheet pan and cool.
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Prepare the Salad
- Tear each burrata into 6 to 8 pieces (keeping the cream as contained as possible within the thicker outer shell of the cheese).
- For each portion, build the salad with each of the vegetables, season with salt and pepper, and drizzle with about 45 ml Hellmann's ® Charred Tomato and Garlic dressing.
- Add the prosciutto and burrata and garnish with the olives, Marcona almonds, focaccia croutons, basil and watercress.