Snap Pea Salad with BurrataMichael Graydon & Nikole Herriott
Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Recipe notes
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