LEMONY SNAP PEA SALAD WITH BURRATA

Recipe by The Leek and The Carrot

I love burrata and could eat it all summer long with various veggies. If you are not a burrata person, or don’t know where to find it, you can leave it off and just enjoy a bright flavorful salad instead. If option B (no burrata) is your route, I’d also recommend adding some cooked rye or spelt berries (about a cup) to your salad along with an additional tablespoon (or two) of olive oil).

Serves 2 as a meal or 4 as a side

Takes 20 minutes

Ingredients:

3 scallions, thinly sliced

2 tablespoons freshly squeezed lemon juice

8 ounces burrata, drained

1/2 pound snap peas, trimmed and cut into 1/2-inch pieces

2 tablespoons olive oil

2 teaspoons lemon zest

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup minced chives

Directions:

  1. In a small bowl, combine scallions and lemon juice. Toss to combine. 

  2. In 2 or 4 bowls (depending how many you are serving), tear burrata into pieces and divide evenly among the bowls. Top each bowl with snap peas, drizzle with olive oil, sprinkle with lemon zest, salt, pepper, and chives. Finish with scallions, allowing any lemon juice to spill onto the plates as well.

Herbs, PeasBethanee WrightComment