Snap Pea Salad With Burrata Recipes

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SNAP PEA SALAD WITH BURRATA



Snap Pea Salad with Burrata image

Provided by April Bloomfield

Categories     Salad     Cheese     Easter     Quick & Easy     Mother's Day     Lunch     Mint     Basil     Arugula     Spring     Sugar Snap Pea     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

SNAP PEA SALAD



Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

  • For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BURRATA WITH SNAP PEAS AND SHIITAKES



Burrata With Snap Peas and Shiitakes image

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

1/4 cup extra virgin olive oil
1 lemon (Meyer if possible)
Vegetable oil for pan-frying
5 fresh shiitake mushroom caps, sliced about 1/8-inch thick
Kosher salt
Leaves of frisée, radicchio or other salad greens
1 ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella)
1/2 cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture)
Maldon salt or other flaky finishing salt
2 teaspoons toasted pine nuts

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

PEA & BURRATA SALAD WITH PRESERVED LEMON SALSA



Pea & burrata salad with preserved lemon salsa image

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

200g broad beans (shelled weight)
200g peas (shelled weight)
1 mint sprig
2 spring onions , white and green parts separated and both finely sliced
2 balls burrata
handful fresh pea shoots
6 tbsp olive oil
1 lemon , zested and juiced
1 preserved lemon , finely chopped
10 sugar snap or mangetout, finely sliced
1 red chilli , deseeded and finely chopped
small bunch mint , leaves picked and finely sliced and some small ones left whole to serve

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



Snap Pea Salad image

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

1 pound sugar snap peas, trimmed and strings removed (see note)
A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
1/4 cup Simple Lemon Dressing
Maldon or another flaky sea salt
Lemon juice
Large handful delicate, peppery arugula

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.

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