cookwitholiveri: Sugar Snap Pea Salad

I usually eat sugar snap peas out of my CSA share raw and uncooked because they are so delicious. Occasionally I will throw a few into a stir fry but it hasn’t gone further than that until now. While perusing the internet for a recipe this week I came upon this Snap Pea Salad from Bon Appetit. I have only had burrata once before on a tomato salad that my mother-in-law made. It is this incredible mozzarella ball that is filled with soft cheese.

Burrata is a soft Italian cheese made from the milk of water buffalo or cows. It comes as a white sphere similar in appearance to regular mozzarella, but burrata has a soft and oozy center that contains mozzarella and cream. The word burrata means “buttery” in Italian, referring to the cheese’s buttery taste and texture.

Read More http://www.bonappetit.com/tipstools/ingredients/2009/05/burrata#ixzz2Y0JMKiKN

I am a huge fan of mint, arugula, and basil so I figured I would give it a go. It is incredible. The flavors blend together incredibly well. I edited the recipe a bit (as usual) and came up with this…

Sugar Snap Pea Salad

Ingredients

  • 1/2 a bag of arugula
  • 1-2 cups of sugar snap peas with the ends trimmed
  • burrata (1-2 balls) or fresh mozzarella
  • fresh basil (~10 leaves)
  • fresh mint (~10 leaves)
  • salt and pepper
  • basil infused olive oil from F. Oliver’s
  • lemon vinegar from F. Oliver’s (optional)
  • lemon juice – from one lemon

Instructions

  1. Boil water, add trimmed beans, steam/boil for about 2 minutes, place directly into an ice bath
  2. Add your arugula to a bowl and squeeze the juice from 1 lemon over the greens
  3. Optional: Finely chop the basil and mint leaves (you can also add them whole)
  4. Add the now cooled sugar snap peas, basil, and mint to salad greens
  5. Lightly sprinkle the greens with olive oil, vinegar (optional), salt, and pepper
  6. Quarter the burrata without cutting all the way through, expand all four sections out to the sides, spread on top of the greens
  7. Pour olive oil on top of the sliced burrata, sprinkle with some more salt and pepper
  8. Serve immediately and enjoy

Tuna steak with sugar snap pea salad

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3 responses to “cookwitholiveri: Sugar Snap Pea Salad

  1. Pingback: cookwitholiveri: Burrata (part 2) | artwitholiveri·

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