Asparagus Burrata Salad with Tomato Vinaigrette and Crispy Shallots
1/8 tsp cream of tartar
1/2 tsp red wine vinegar
1/2 cup grapeseed or canola oil
Balsamic glaze
1 lb asparagus
1 medium tomato (half cup grated)
1 shallot
1 ball burrata
Pre Recipe Prep
Blanch your asparagus
Trim 1 inch ends off asparagus. Prepare an ice bath - a very large bowl with ice and water and set aside. Aggressively salt a large pot of boiling water and drop asparagus in for 1 minute. Immediately remove and place into ice bath for a few minutes until completely cooled. Remove from water. Slice on the bias into 1 inch bites and add back to a large dry bowl. Set aside.
Make your tomato vinaigrette
Cut an x on the bottom of your tomato and grate from the x directly into the bowl (you don't want the skin). Add 1/8 tsp cream of tartar, 1/4 tsp salt, and 1/2 tsp red wine vinegar. Mix well and taste to adjust salt or vinegar, you want it to be slightly tart like a vinaigrette dressing. Add to asparagus bowl, mix well and set aside for 10 minutes - 1 hour.
Make your crispy shallots
Thinly slice shallots. Add to a small pan covering them with oil. Place over medium heat and cook until slightly browning (about 5-7 minutes). As soon as they begin to turn golden, remove them from oil and drain on paper towel, they will continue to brown slightly so careful not to burn, as they will get bitter. Sprinkle with salt and set aside.
Assemble
When you are ready to serve, layer asparagus on a platter, top with burrata ball, drizzle with balsamic glaze and any excess tomato vinaigrette, and finish with crispy shallots. Serve immediately.
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