Sugar Snap Pea And Burrata Salad
sandravalvassori.com
This Sugar Snap Pea And Burrata Salad is a true celebration of spring! A crisp, refreshing, and brightly flavoured side that makes a perfect accompaniment to almost any dish.
Servings: 4
Ingredients
- 8-12 ounces sugar snap peas, trimmed and strings removed
- 1 1/4 teaspoon kosher salt, divided
- 2 Tablespoons fresh lemon juice
- 1 1/2 Tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, diced
- 1/4 teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 small bunch radishes, thinly sliced
- 1 cup lightly packed mint leaves, large ones chopped, small ones left whole for garnish
- 1 ball (about 8 ounces) burrata or buffalo mozzarella, torn into chunks
- flaky salt, such as Maldon (optional, to finish)
Instructions
- Bring a large pot of water to a boil, seasoned with 1 teaspoon salt. Once water is boiling, prepare a bowl of ice water. Drop peas into boiling water and cook until crisp-tender, about 30 seconds to 1 minute. Use a large slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
- In a small bowl, whisk together lemon juice, balsamic, honey, dijon, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
- Assemble salad by arranging half of the torn burrata on a large platter; drizzle with a few spoonfuls of dressing. Place the peas, chopped mint and radishes on top, then drizzle with more dressing (you may not need to use it all).
- Dot the salad with remaining dollops of burrata, and finish with a sprinkle of flaky salt, if using, and more small mint leaves for garnish.
Notes
The most important thing to remember when blanching sugar snap peas, is that you want them to retain maximum crunch. Once you add them to the boiling water, you want to pull them out in about 30 seconds and immediately dunk them in the ice water.