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Prepare the Asparagus and Tomatoes

  • Green asparagus, trimmed 905 g
  • Red onion, quarters 455 g
  • Olive oil, as needed
  • Salt and Pepper, to taste
  • Red vine tomatoes, halved 675 g
  • Thyme, fresh 5 g
  • Sea salt, as needed

Prepare the Candied Beets

  • Baby beets, washed, halved 450 g
  • Olive oil, as needed
  • Sea salt, as needed
  • Butter 142 g
  • Orange juice 250 ml
  • Sugar 66 g

Prepare the Salad

  1. 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
  2. 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.
  3. 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.