Snap Pea + Burrata Salad
Making an amazing salad can be challenging, but with this easy recipe from Epicurious Magazine you can serve your guests a guilt-free dish that is as gorgeous as it is tasty. Offer it at your next gathering for a light and fresh first course.
Read on for the full recipe...
Snap Pea and Burrata Salad
From Epicurious Magazine
8oz Sugar Snap Peas, trimmed, strings removed
4 cups Arugula, thick stems trimmed
¼ cup fresh basil leaves plus more for serving
¼ cup fresh mint leaves plus more for serving
3 Tbsp extra-virgin olive oil
2 Tbsp (or more) fresh lemon juice
Flaky sea salt (such as Maldon, or Fleur de Sal)
1lb burrata or fresh buffalo mozzarella
Cut pea pods in half lengthwise, leaving some peas on each side of pods.
Combine pea pods, arugula, ¼ cup basil and ¼ cup mint in a large bowl. Add olive oil and
2Tbsp 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 ½”thick) and
arrange on a platter. Top with salad dressing and more basil and mint.