(ARCHIVE) | BURRATA | Spring
- 3 tbspEnglish Peas – Smashrecipe(ARCHIVE) | BURRATA | Spring
- 8 eachSnap Peas – Blisteredrecipe(ARCHIVE) | BURRATA | Spring
- 1/8 tspkosher salt(ARCHIVE) | BURRATA | Spring
- 1/8 tsplemonwashedjuice
- 1/8 tspevoo(ARCHIVE) | BURRATA | Spring
- 1/8 tspfresh mintleavesfinely chopped
- 4 ozburrata cheesedrained
- 1/8 tspevoo(ARCHIVE) | BURRATA | Spring
- 1/8 tspmaldon sea salt(ARCHIVE) | BURRATA | Spring
- 4 twistswhole black peppercornsfrom mill
- 3 tbspBread Crumbs – Pine Nutrecipe(ARCHIVE) | BURRATA | Spring
- 4 eachsnap peaswashedhalvedlengthwise
- 1/4 ozpea shoots(ARCHIVE) | BURRATA | Spring
- 1/8 tspkosher salt(ARCHIVE) | BURRATA | Spring
- 0.06 tsplemonwashedjuice
- 1/8 tspevoo(ARCHIVE) | BURRATA | Spring
- 1
Spoon English Pea Smash along the left-center of the bowl, as shown in the photo.
- 2
Combine Blistered Snap Peas, salt, lemon juice, evoo and mint into a stainless steel bowl. Gently toss together to thoroughly coat the peas with the dressing. Taste and adjust seasoning as needed. Spoon Peas into the center of the bowl.
- 3
Place burrata on top of the Peas. Open the top of the burrata slightly and drizzle with evoo. Season with sea salt and freshly cracked pepper.
- 4
Add 1 tbsp of Bread Crumbs over the burrata at 12 o'clock, 3 o'clock and 6 o'clock, allowing each tbsp to cascade down the sides, as shown in the photo.
- 5
In the same stainless steel bowl used for the Blistered Peas, add snap peas, pea shoots, kosher salt, lemon juice and evoo. Gently toss together to thoroughly coat the peas with the dressing. Taste and adjust seasoning as needed.
- 6
Build pea salad on top of the burrata, as shown in the photo.
Description
Serving Size
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