Burrata, Salad Of Summer Leaves, Vegetables & Herbs, Chilled Pea Velouté Recipe
Make Burrata, Salad Of Summer Leaves, Vegetables & Herbs, Chilled Pea Velouté Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Burrata Salad with Chilled Pea Velouté
Method
Preparation Steps
- 1
Prepare the Pea Velouté
In a saucepan, combine the peas and vegetable stock. Bring to a boil and simmer for 5-7 minutes until tender. Remove from heat and let cool slightly.
- 2
Blend the Velouté
Transfer the pea mixture to a blender. Blend until smooth, adding a little water if necessary to reach desired consistency. Season with salt and pepper. Chill in the refrigerator.
- 3
Assemble the Salad
In a large bowl, toss the mixed salad leaves, cherry tomatoes, cucumber, radishes, and fresh herbs with olive oil, lemon juice, salt, and pepper.
- 4
Serve
Place a portion of the salad on a plate, add a ball of burrata on top, and drizzle with additional olive oil if desired. Serve alongside the chilled pea velouté.
