Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Asparagus Salad with Burrata, Olives, and Croutons

Scott Phillips

Servings: 6 to 8

Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a velvety addition to this crisp salad. If you can’t find burrata, you can use fresh mozzarella instead. The green olives also have a buttery texture.

Ingredients

  • 4 oz. (about 1/4 loaf) ciabatta or country loaf, torn into small pieces (about 2 cups)
  • 6 Tbs. extra-virgin olive oil; more for the grill
  • Kosher salt and freshly ground black pepper
  • 2 lb. asparagus, trimmed
  • 1 Tbs. fresh lemon juice; more to taste
  • 1 large head frisée, trimmed and cut into bite-size pieces
  • 4 oz. watercress, trimmed and cut into bite-size pieces
  • 1/2 small red onion, very thinly sliced, preferably on mandoline
  • 1/2 cup pitted green olives, such as Sicilian, Castelvetrano, or Cerignola, thinly sliced lengthwise into eighths
  • 1-1/2 lb. Burrata, torn into 12 to 14 pieces (keeping the cream as contained as possible within the thicker outer shell of the cheese)

Preparation

  • Position a rack in the upper third of the oven and heat the oven to 375°F.
  • On a large rimmed baking sheet, toss the bread with 2 Tbs. of the olive oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Bake the bread, stirring occasionally, until lightly toasted, about 10 minutes. Remove from the oven and let cool.
  • Heat a gas or charcoal grill to medium high (400°F to 475°F). Brush and oil the grill.
  • Toss the asparagus with 1 Tbs. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Transfer the asparagus to the grill and cook until tender and lightly charred, turning occasionally, about 4 minutes. Remove from the grill and season to taste with salt and pepper.
  • In a small bowl, whisk together the lemon juice, the remaining 3 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside.
  • Combine the frisée, watercress, and onion in a large bowl. Dress lightly with the lemon and olive oil mixture, tossing to coat the greens. Season to taste with salt and pepper. Transfer to a large serving platter and top with the grilled asparagus, olives, Burrata, and croutons. Season to taste with additional salt and pepper. Serve immediately, passing any remaining dressing at the table.

Tip

Recipe adapted from Moveable Feast with Fine Cooking.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks