The beauty of using simple, fresh, seasonal ingredients is you don't need to add alot of fluff. And this salad is the perfect example! If you can't find fresh peas (yes, for this salad you really need fresh and NOT frozen), asparagus or heirloom tomatoes would work really beautifully.
This salad will go with ANYTHING you're serving this Summer -- grilled steaks, chicken or fish.
Or you can add grilled shrimp to take this from side dish to a light, delicious main dish.
- 2 large Burrata balls
- 1/4 cup fresh peas
- 1 handful of fresh mint, remove the leaves and then chiffonade them
- a small handful of fresh pea shoots
- 2 handfuls of fresh baby arugula (you can also use radicchio, frisée, gem or butter lettuce)
- Juice of 1/2 lemon
- Extra-virgin olive oil
- Maldon salt
- Freshly ground pepper
About an hour before serving, remove the burrata and leave on a platter so it gets to room temperature. No need to save the water it comes in.
Fill a small pot halfway with water, and bring to a boil.
Add the peas and cook the for 1-2 minutes.
Use a spider to remove from the boiling water and immediately put them in a large bowl of ice water. This is important, so you stop them from cooking. You want the peas cooked, but also you want them to retain a slight firmness.
Mix the peas together with the mint, pea shoots and arugula.
Add 1/2 the lemon juice, a drizzle of olive oil, and a sprinkle of salt and pepper. Toss ingredients together, and taste. If it's too lemony, add another drizzle or two of olive oil. Too much olive oil? Add another squeeze of lemon juice.
Tear each mozzarella ball in quarters and season lightly with salt and pepper.
Place a spoonful of the salad (you're just using half the salad) across four plates and top with the mozzarella.
Finish with the rest of the salad, an extra drizzle of olive oil and final squeeze of lemon juice.