*This recipe is gluten-free according to industry standards
Eusebi Deli, Glasgow
“This dish is a tribute to my grandmother – it’s for every market we visited and every meal we shared at her house in Italy where she celebrated the seasons as a farmer and cook. Vignarola salad is a medley of summer vegetables and leaves to be enjoyed on these lighter, warmer days.” Giovanna Eusebi, head chef, eusebideli.com
Ingredients
- burrata 2, at room temperatre
Gazpacho
- fresh peas 100g
- extra-virgin olive oil 1 tbsp
- lemon 1/2, zested
- mint leaves 10
SALAD
- lemon 1/2, juiced
- extra-virgin olive oil
- sugar snap peas 30g, halved
- fresh peas 30g
- candy beetroot 1, sliced very thinly
- pea shoots a small handful
- mint leaves 6, torn
Method
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Step 1
To make the gazpacho, bring a pan of lightly salted water to the boil and add the peas. Blanch for 1-2 minutes and refresh in iced water.
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Step 2
Put the rest of the gazpacho ingredients, including the drained peas, into a blender or food processor with 2-3 tbsp of cold water and whizz until really smooth. Chill.
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Step 3
To make the salad, whisk together the lemon juice with 2 tbsp of olive oil and some seasoning.
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Step 4
Add the remaining salad ingredients and toss well.
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Step 5
To serve, spoon the gazpacho onto 2 plates, add the burrata slightly off-centre and then the salad to the other side.
Nutritional Information
- Kcals 572
- Fat 45.2g
- Saturates 20.1g
- Carbs 9.4g
- Sugars 3.2g
- Fibre 5.3g
- Protein 29.3g
- Salt 1.2g
