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Spring Peas, Burrata, and Mint
Ingredients:
- 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
Directions:
- 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.
- In a medium bowl, combine english peas, pea tendrils, mint, shallot, lemon juice and zest, olive oil, and a pinch of kosher salt.
- 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.
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April 19, 2024 –