Spring Salad with Pistachios & Burrata Toasts
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Spring Salad with Pistachios & Burrata Toasts

"My family loves shaved asparagus salads. We serve them up often with chicken Milanese or sliced steaks. Here I'm saying the salad is enough-as long as there's bread and cheese!" —Rach


Salad & Dressing

  • 1 cup fresh shelled fava beans

  • 1 bunch asparagus, trimmed

  • 1 small bulb fennel, thinly sliced

  • 3 cups medium to large arugula or baby kale

  • ½ white or red onion, very thinly sliced on a mandoline or with a knife

  • 1 cup coarsely chopped fresh mint leaves

  • ¼ cup fresh tarragon leaves, coarsely chopped

  • ¼ cup chopped chives and chive flowers, for garnish

  • Juice of 1 small lemon

  • 2 tbsp. white wine vinegar or Champagne vinegar

  • 1 small shallot, peeled and grated or finely chopped

  • ⅓ cup EVOO

  • 1 tsp. crushed red pepper

  • ½ cup pistachios (preferably Sicilian), lightly toasted

For Serving

  • 4 large or 8 small slices of sesame Italian bread, toasted or grilled

  • 1 large clove garlic, halved

  • 2 balls burrata (about 8 oz. each)

  • Flaky salt, for sprinkling 


  • Step 1

    Bring a medium pot of water to a boil for the favas. Prepare an ice bath.

  • Step 2

    Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas. 

  • Step 3

    Using a vegetable peeler, shave the asparagus into ribbons; transfer to a large bowl. Toss with the favas, fennel, arugula, onion, and herbs.

  • Step 4

    In a small bowl, whisk the lemon juice, vinegar, and shallot; gradually whisk in the EVOO. Toss the salad with the dressing, then season to taste with salt and the crushed red pepper. Top the salad with the pistachios.

  • Step 5

    Rub the toast with the garlic clove, drizzle with EVOO, then spread with burrata. Season with the flaky salt.

  • Step 6

    Divide the salad among plates. Serve with the toasts.

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