Asparagus Stracciatella Salad with Basil Oil, Grilled Chilli, and Anchovies
While making a basil oil can seem like a bit of a faff; it is brilliant to keep in the fridge for brightening up all sorts of salads over summer. Grilling chillies mellows out their harshness and adds a little spice to the creamy stracciatella and salty anchovies. All of these components are wonderful with simply cooked, new season asparagus. Use capers in place of anchovies to keep it vege!
Ingredients
1 large handful basil leaves (30g approx.)
½ cup olive oil
2 red chillies
2 bunches of asparagus
3 anchovy fillets, cut into slivers
1 tub stracciatella
1 lemon
Method
Pour boiling water over the basil leaves and leave for 10 seconds until just wilted, then immediately drain and put into iced water. Squeeze out the excess water from the basil, combine the basil with the olive oil, and blitz with a stick blender.
Allow the basil oil to steep in the fridge for an hour, then strain through a piece of cheesecloth or muslin. Keep refrigerated until required.
Prick the chillies with a tip of knife and grill over a gas hob until blackened (or place under a grill or on a barbecue). Set aside to cool slightly, then remove the skins, stalks, and seeds. Cut the chillies into slivers and set aside until required (if you’re doing this step ahead of time, drizzle the chilli slivers with a little olive oil).
Trim the asparagus spears (peel if you wish) and blanch for 3-4 minutes in boiling water, until tender. Zest the lemon and set the zest aside. Dress the asparagus with the juice of half the lemon and 3 tablespoons of the basil oil.
Put most of stracciatella onto a plate and add the asparagus. Top with the remaining stracciatella, then scatter over the chillies, anchovies, and lemon zest. Season with salt and pepper and drizzle over more olive oil to serve.
Cooks tip: Use the method for making basil oil with any soft herb!