#sugar snap peas
Salad recipes are one of the most unpopular recipes on my blog, but I like them. Burrata makes the salad rich and filling because it’s not like any other cheese. Sure, fresh mozzarella is delicious but it doesn’t have that gooey creaminess. Feta adds too much acidity to this lemony salad. Cheddar? ✋ Please. I’m not saying other cheeses aren’t good, it just doesn’t work as well as burrata does for this salad.
For 4 servings:
- 1 ½ c. sugar snap peas
- 3 oz. arugula
- 2 green onion, thinly sliced
- 1 tbsp. freshly chopped basil
- 1 tbsp. freshly chopped dill
- 1 tbsp. freshly chopped parsley
- 1 c. thinly sliced cucumber
- 8 oz. burrata
- Lemon salad dressing (recipe below)
Bring a large pot of salted water to a boil (just like pasta). Prepare a bowl of salted ice water (I typically use a large Pyrex quart bowl with about 1 tablespoon of kosher salt) and a slotted spoon next to the stove. Cook the sugar snap peas until crisp-tender, about 1 minute. Use a slotted spoon to transfer peas to ice water to cool completely. Drain and pat dry with a clean towel. Once cooled, slice peas in a half crosswise.
Mix sugar snap peas with arugula, sliced green onion, herbs and cucumber. Arrange and plate; and divide burrata among the plates. Serve with salad dressing.
Salad dressing
- 4 tbsp. extra-virgin olive oil
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. granulated sugar
- ½ tsp. Dijon mustard
- ½ tsp. kosher salt
- Freshly ground black pepper, to taste
To make the dressing, combine the first 4 ingredients in a jar and shake. Add salt and pepper, adding more if desired to taste.
