The Salad for a warm weekend

What to eat in warm weather? I find it difficult and immediately reach for lettuce, tomatoes, and a stray asparagus. That's why I asked our companions at FavorFlav for advice. Fresh from the expert: the perfect salad to make when it's warm.

Preparation

Preheat the oven to 180 degrees.

Broad beans

Put a pot of water on the fire. Once the water boils, add salt and the broad beans. Blanch for three minutes, drain, and rinse with cold water. You can now double-pod the broad beans, which I find the tastiest. Sprinkle the beans with salt and set them aside.

Asparagus

Peel the asparagus with a small overlap and remove the woody end (about two centimeters). Cook the asparagus for five minutes in a pot of salted water. Then transfer to a baking dish, drizzle with olive oil, sprinkle with salt, and roast for ten minutes. Remove from the oven, let cool slightly, and cut each asparagus into three pieces.

Radishes

Separate the radishes and cut the larger ones in half. Place on a baking dish and drizzle with olive oil, black pepper, and salt. Roast for five minutes and stir. Roast them again for another five minutes. After this, they can come out of the oven and you transfer the radishes to a bowl with a good chunk of butter. Stir until the radishes are coated with a layer of butter.

Bread crumbs

Break the ciabatta into pieces and pulse it together with the hazelnuts into fine crumbs. Heat two tablespoons of olive oil in a frying pan over medium heat, add the bread-hazelnut mixture to the pan and stir well. Lower the heat, add a chunk of butter and salt, and cook gently for 15 minutes until golden brown. Grate the zest of the lemon over it at the end and stir well.

Don't have a food processor? A blender or immersion blender will surely work too.

Divide the broad beans over one large platter or two large plates. Then distribute the radishes and asparagus and sprinkle the whole with Maldon salt. Then generously sprinkle with the bread crumbs. Place the balls of burrata on the salad and drizzle with extra virgin olive oil, Maldon salt, and grate the zest of the other lemon over it.

Tip: Serve with hearty sourdough bread and salted butter.

Tip: Can't find burrata? You could replace it with buffalo mozzarella.