This can be a showstopper of a salad, that includes juicy, crunchy, candy sugar snap peas in a lemony French dressing and paired with creamy, dreamy, indulgent burrata. Function a light-weight most important course or starter, with or with out bread.
Substitutions:
No sugar snaps? Use snow peas, inexperienced beans or asparagus.
Burrata >> contemporary mozzarella, vegan mozzarella or silken tofu.
Mint >> parsley or cilantro.
Lemon >> lime or apple cider vinegar.
Sumac >> za’atar or lemon zest.
Elements
Servings: 4 per serving (1 cup snap peas and a pair of ounces burrata)
- 3 tablespoons extra-virgin olive oil, divided, plus extra for serving
- 1/2 medium purple onion (5 ounces complete), thinly sliced
- 1/2 teaspoon nice salt, divided, plus extra to style
- 1/4 teaspoon freshly floor black pepper, divided, plus extra to style
- 1 pound sugar snap peas, powerful strings eliminated
- 3 tablespoons contemporary lemon juice
- 1/4 cup chopped contemporary mint leaves
- 1 teaspoon floor sumac, plus extra for serving
- 1 (8-ounce) ball or 2 (4-ounce) balls burrata cheese
- Flaky sea salt, for serving
Instructions
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Step 1
In a big cast-iron or different heavy skillet over medium-high warmth, warmth 2 tablespoons of the oil till it shimmers. Add the onion, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and cook dinner, stirring often, till softened and calmly browned in spots, 3 to 4 minutes. Switch to a big bowl.
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Step 2
Working in batches if wanted to keep away from overcrowding, add the peas to the skillet in a single layer and cook dinner, undisturbed, till charred in spots on the underside, 2 to 4 minutes. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Preserve cooking, stirring often, till crisp-tender and calmly browned in spots throughout, about 2 minutes. Switch to the bowl with the onion.
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Step 3
Add the remaining 1 tablespoon of olive oil, the lemon juice, mint and sumac to the bowl and toss to mix. Style, and season with extra salt and pepper as wanted.
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Step 4
Place the burrata within the middle of a serving platter and spoon the snap pea combination round. Drizzle with a bit of extra olive oil, and sprinkle with a bit of extra sumac and some pinches of flaky sea salt. Serve heat or at room temperature.
