Snap Pea Salad with Burrata and Pickled Peppers

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Have you ever been to Franny’s in Brooklyn? If you have, I’m jealous. I do have the cookbook and I love it. That’s what inspired this salad. In paging through it is spied a recipe for Sugar Snap Peas with Ricotta, Mint and Lemon and it looked really good. I had some Sugar Snap peas, Burrata Cheese, Lemon and plenty of herbs in the garden so I modified their recipe a bit and came up with this salad. It is a now a favorite of ours through the winter and spring when the tomatoes are out of season.

I have the pickled peppers in my refrigerator. I made them last summer using another of Franny’s recipes. If you find this recipe intriguing I recommend you buy the book. We love it!

Note: Feel free to keep the snap peas whole is you like. I slice them for ease in eating and find it interesting when some of the peas escape. It’s a nice mix of textures and flavors with the snap peas, lemon and the creamy cheese.

This recipe serves 4

5.0 from 2 reviews

Snap Pea Salad with Burrata and Pickled Peppers

 

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This salad is inspired by a recipe I found in Franny's cookbook.

Ingredients

• 8 oz of Burrata Cheese (I use 4 oz balls and slice them in half)
• 8 oz of Snap Peas, about 2 Cups
• 2 Tablespoons of Olive Oil + more for drizzling
• Juice of 1 small Lemon, about 2 Tablespoons + grated zest
• 2 Tablespoons of Chopped Shallots or scallions if in season
• 2 Tablespoons of Coarsely Chopped Mint + more for garnish
• 2 Tablespoons of Coarsely Chopped Parsley + more for garnish
• 2 -3 Tablespoons of Pickled Peppers, chopped
• Sea Salt and Freshly Ground Pepper

Instructions

1. Bring a pot of water to boil. Meanwhile snap the ends of the peas and remove those pesky strings. Add 2 tablespoons of salt to the boiling water, give it a swirl, and then blanch the peas until crisp and tender, about 2 minutes. Drain the peas in a colander, spread out on a tea towel to cool and dry (I use a cookie sheet lined with a tea towel). Slice the snap peas on the bias leaving a few whole if you like (yes, some of the peas will escape but that it part of the charm of this salad)
2. In a large bowl whisk together the olive oil, lemon juice, parsley, and mint. Toss the snap peas with the dressing, taste and season with sale and pepper.
3. Divide the snap pea salad between 4 plates. Divide the burrata cheese into 2 oz portions and top the salad. Finish the salad with the pickled peppers, some flakes of sea salt, a drizzle of olive oil, some chopped parsley and mint and a sprinkle of sea salt and lemon zest. Enjoy!

3.3.3077