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Recipe

Burrata and Pea Salad with Pine Nuts and Basil

Servings: 4

This salad looks like springtime on a plate and tastes like it, too. Each bite includes something a little different: crisp, refreshing cucumber; crunchy nuts; creamy cheese; bright herbs; and, of course, peas (in this case, sugar snaps).

Ingredients

  • 3 Tbs. extra-virgin olive oil; more as needed
  • 2 Tbs. fresh lemon juice; more as needed
  • Flaky sea salt
  • 8 oz. burrata or fresh mozzarella
  • 4 oz. sugar snap peas, trimmed, strings removed, and sliced in half lengthwise along the seam
  • 2 oz. pea tendrils or pea sprouts (if using the latter, cut away the bottom 2 inches of the stems); more as needed
  • 2 Persian cucumbers or 1 English cucumber, cut crosswise into 1/4-inch-thick rounds (about 1-1/4 cups)
  • 1 loosely packed cup fresh basil leaves, torn if large
  • 2 Tbs. pine nuts, toasted
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 40
  • Sodium (mg): 470
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 13

Preparation

  • In a small bowl, whisk the oil, lemon juice, and a generous pinch of salt.
  • Cut the burrata into pieces and arrange on serving plates (if using fresh mozzarella, cut into 1-inch pieces). In a medium bowl, combine the snap peas, tendrils, and cucumber. Toss with enough of the vinaigrette to coat nicely. (If the salad seems too dry, add another drizzle of oil and spritz of lemon.) Sprinkle most of the basil over the cheese. Top the cheese with the salad. Finish with the pine nuts, remaining basil, and tendrils, if you like. Season to taste with salt and pepper, and serve.

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