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
- 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
- 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)
- 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.
- 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!
Looks fabulous, Monica
This looks like something I would enjoy! Saving it for later. Thanks for sharing!
Snap peas are so good we just love them. Adding burrata to the mix is such a great idea. It has been a long time since I had some good burrata…think it’s time I hunt some down.
That looks so yummy! I’ll have to give that a try with dinner sometime soon. Thanks for the recipe.
I’ve never been to the restaurant or seen the book but this looks delicious! I think it’s something my family would enjoy.
This looks and sounds delicious and refreshing! I’m going to try this very soon!
I love snap peas! We belong to a CSA and always get a lot of them in the summer. I will have to give this recipe a try.
What a beautiful dish!! That looks great! I may have to give this a try!
Ooh, I have never had a snap pea salad, I’m totally intrigued! I think you’re right that the textures would be lovely!
Those snap peas look so GREEN. Will have to try your recipe as I’ve never had Burrata cheese before.
I have never heard of Burrata Cheese – It looks similar to ricotta. I will have to check it our. I love snap peas and the dressing sound refreshing with the lemon. Yum!