Scorched Sugar Snap Pea and Burrata Salad Recipe

The Washington Put upDemocracy Dies in Darkness

By Joe Yonan

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.


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.


measuring cup

Servings: 4 per serving (1 cup snap peas and a pair of ounces burrata)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Dietary Information

Per serving (1 cup snap peas and a pair of ounces burrata)

  • Energy


  • Carbohydrates

    13 g

  • Ldl cholesterol

    40 mg

  • Fats

    24 g

  • Fiber

    4 g

  • Protein

    13 g

  • Saturated Fats

    9 g

  • Sodium

    469 mg

  • Sugar

    6 g

This evaluation is an estimate primarily based on accessible substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Salad Seasons” by Sheela Prakash (Rizzoli, 2023).

Examined by Joe Yonan

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