PEA & BURRATA SALAD WITH PRESERVED LEMON SALSA
Add burrata to our pea and broad bean salad to introduce a delicate, soft and buttery element to the plate. A lemon dressing really cuts through the richness
Provided by Rosie Birkett
Categories Lunch, Starter
Time 35m
Yield Serves 4 as a starter or light lunch
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.
- Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.
- To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.
- Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves - the burrata will dress the peas with its creaminess and the dressing will cut through the richness.
Nutrition Facts : Calories 501 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
SNAP PEA SALAD
Provided by April Bloomfield
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
- Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
BURRATA WITH SNAP PEAS AND SHIITAKES
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 20m
Yield 2 servings as an appetizer
Number Of Ingredients 10
Steps:
- Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You'll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
- Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
- Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 45 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 11 grams, Sodium 497 milligrams, Sugar 4 grams, TransFat 0 grams
More about "snap pea salad with burrata recipes"
SNAP PEA AND BURRATA SALAD - CRAVING CALIFORNIA
From cravingcalifornia.com
5/5 (1)Calories 438 per servingCategory Salad, Side Dish
- In a large bowl make the dressing by whisking together the lemon juice, olive oil, and chives. Toss the snap peas and basil leaves in the dressing, season with salt and pepper.
- Remove the burrata from the brine. Loosely tear it in half and place it on a large platter. Top the burrata with the dressed snap peas. Spoon a little extra dressing over the salad and around the plate. Season with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!
BURRATA WITH CHARRED AND RAW SUGAR SNAP PEAS – SMITTEN …
From smittenkitchen.com
SNAP PEA SALAD WITH BURRATA - NEVER NOT HUNGRY
From nevernothungry.com
SNAP PEA SALAD WITH BURRATA • THE WHOLE BEET KITCHEN
From wholebeetkitchen.com
RADISH, SNAP PEA & BURRATA SALAD RECIPE ON FOOD52
From food52.com
SIMPLE SPRING SALAD WITH SUGAR SNAP PEAS AND BURRATA
From robustrecipes.com
SNAP PEA SALAD WITH BURRATA AND LEMON VINAIGRETTE
SCORCHED SUGAR SNAP PEAS AND BURRATA SALAD RECIPE
From realsimple.com
Cuisine Italian, AmericanTotal Time 30 minsCategory SaladCalories 336 per serving
SCORCHED SUGAR SNAP PEA AND BURRATA SALAD - THE WASHINGTON POST
From washingtonpost.com
Category AppetizerCalories 296 per servingTotal Time 25 mins
SNAP PEA SALAD WITH BURRATA AND PICKLED PEPPERS
From monicastable.com
PEACH AND ARUGULA SALAD WITH BURRATA RECIPE - REAL SIMPLE
From realsimple.com
BURRATA SALAD WITH TOMATOES AND ARUGULA – WELLPLATED.COM
From wellplated.com
A CRISP SNAP PEA SALAD TURNS INDULGENT WHEN PAIRED WITH BURRATA
From washingtonpost.com
YOUR RECIPES OF THE SUMMER - THE NEW YORK TIMES
From nytimes.com
GRILLED TOFU SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
IT’S PASTA SALAD SUMMER. 8 EASY AND ON-TREND RECIPES WE'LL BE …
From abcnews.go.com
SCORCHED SUGAR SNAP PEAS AND BURRATA SALAD | PUNCHFORK
From punchfork.com
SPRING SALAD WITH ARUGULA, CREAMY BURRATA AND SUGAR SNAP PEAS
From thefeedfeed.com
BURRATA SALAD RECIPE - HOW TO MAKE BURRATA SALAD - THE PIONEER …
From thepioneerwoman.com
RECIPE: WARM LEEK, SNAP PEA, AND BURRATA SALAD
From sandiego.bluedotliving.com
JAPANESE POTATO SALAD WITH MENTAIKO RECIPE - NYT COOKING
From cooking.nytimes.com
SAUTéED PEA SALAD WITH BURRATA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
OUR BEST CHICKEN SALAD RECIPES, INCLUDING LEMONY, HERBY AND CURRIED
From washingtonpost.com
CORN, SNAP PEA, & BURRATA SALAD - KATE-COOKS
From kate-cooks.com
You'll also love