Snap Pea Salad with Burrata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets. Ingredients:
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 |
Directions:
1. 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.
2. Tear open balls of burrata (if using buffalo mozzarella, slice 1/2 thick) and arrange on a platter. Top with salad and more basil and mint.
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