SNAP PEA SALAD WITH BURRATA
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
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
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
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
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
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.
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SNAP PEA SALAD WITH BURRATA AND LEMON VINAIGRETTE
From livelytable.com
Reviews 1Category SaladCuisine AmericanTotal Time 20 mins
- Make the dressing: Place all dressing ingredients in a small jar. Close the lid and shake well to combine.
- Heat a grill pan over medium heat. Lightly oil the sourdough bread and grill on both sides until golden and crispy, yet still soft on the inside. Let the bread cool enough to handle, then cut into croutons. Alternately, you can toast the bread in the oven at 400°F for 5-10 minutes per side.
- Roughly chop the snap peas and place in a large bowl. Add sliced radish, green onions and mint. Add the dressing, starting with about half and adding more to taste. Toss to coat.
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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!
SNAP PEA SALAD WITH BURRATA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (20)Estimated Reading Time 40 secsServings 4
- 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-inch thick) and arrange on a platter. Top with salad and more basil and mint.
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