Recipe: Sweet Pea, Edamame and Burrata Salad

Burrata salad is a perfectly elegant (and vegetarian) dish, and with tender sweet peas and firm edamame beans, this take will rival any main dish on your table. If you’re not familiar with burrata, it’s fresh mozzarella in its finest form, with a soft creamy centre. Look for burrata cheese in better delis and gourmet stores.

Sweet Pea, Edamame and Burrata Salad

Burrata Salad Ingredients

• Kosher salt
• 3 cups of frozen shelled edamame beans
• 1 package (1 lb) frozen peas (the small ‘sweetlet’ variety)
• Fleur de sel and freshly ground pepper
• 1 cup fresh pea shoots
• 1 ball (8 oz) burrata cheese, left whole or cut into walnut-sized bites

Dressing Ingredients

• 2 tsp tarragon or white balsamic vinegar
• 1 tsp finely chopped preserved lemon rind
• 1 tsp Dijon mustard
• ½ cup extra virgin olive oil
• ½ cup finely chopped fresh Italian parsley
• Pinch of sugar
• Sea salt and freshly ground pepper

Instructions

1. Blanch the edamame in boiling water seasoned with kosher salt for 3 or 4 minutes, then drain and refresh in an ice bath. Once cooled, drain well and set aside.
2. Blanch the frozen peas in boiling salted water for 2 minutes, then refresh in an ice bath, drain and set aside.
3. To make the dressing: In a small bowl, whisk together the vinegar, preserved lemon rind and mustard. Slowly whisk in the olive oil until dressing is thick and smooth. Add the parsley and a pinch of sugar and salt and pepper to taste.
4. Combine the peas and edamame beans, pour the dressing over top and toss to coat. Adjust seasoning with flour de sel and pepper to taste.
5. Transfer the mixture to a serving platter. Line the edges of the platter with the pea shoots and garnish with the burrata.

Serves 6

This recipe was originally published in March 2019.