Spring Peas, Burrata, and Mint


  • 1 cup English peas, fresh
  • 1.2 cup pea tendrils
  • 2 Tbsp fresh mint, torn
  • 1 lemon, zest and juice
  • ¼ cup extra virgin olive oil
  • 8 oz burrata
  • Flaky salt and black pepper


  1. Bring a small pot of well salted water to a boil, blanch peas for 1 minute until bright green and transfer to a bowl of ice cold water.
  2. In a medium bowl, combine english peas, pea tendrils, mint, shallot, lemon juice and zest, olive oil, and a pinch of kosher salt.
  3. Assemble by placing the burrata on serving plate with the pea salad all around. Finish with a generous drizzle of olive oil, extra lemon zest, flaky salt, and freshly cracked pepper. Serve with toasted bread.