Snap Pea Salad with Burrata

 

 

Eating from the garden! It really doesn’t get much better than this… picking all the ingredients for this salad fresh from the garden while they are at their peak of flavour is amazing.

As a Friday night treat I stopped in at La Bottega and purchased their last package of burrata. At $10.99 for one ball of cheese it’s definitely not an everyday food but it’s worth every penny and calorie. Burrata is a perfect little pouch of cheese made from mozzarella and cream. The outer shell of the ball is fresh mozzarella while the center is an exceptionally creamy mixture both cream and mozzarella. It’s absolute heaven and goes pefectly with this garden fresh salad.

 

Snap Pea Salad with Burrata

 

8 ounces sugar snap peas, trimmed, strings removed

4 cups arugula, thick stems trimmed

1/4 cup fresh basil leaves plus more for serving

1/4 cup fresh mint leaves plus more for serving

3 tablespoons extra-virgin olive oil

2 tablespoons (or more) fresh lemon juice

Flaky sea salt (such as Maldon)

1 pound burrata or fresh buffalo mozzarella

 

Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.

Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.

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