Burrata Salad Recipe

Time45m

Serves4

sugar snap peas, pickled carrots, pistachio-dukkha, lemon basil vinaigrette

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Ingredients

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1
Pickle the Carrots
In a small bowl, combine thinly sliced carrots with equal parts vinegar and water. Add a pinch of salt and sugar, then let them sit for at least 30 minutes.
2
Prepare the Sugar Snap Peas
Blanch the sugar snap peas in boiling water for 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
3
Make the Lemon Basil Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, a handful of fresh basil leaves (chopped), salt, and pepper to taste.
4
Assemble the Salad
On a large plate, layer the blanched sugar snap peas, pickled carrots, and torn pieces of burrata cheese. Drizzle with lemon basil vinaigrette and sprinkle with chopped pistachios and dukkah.
5
Serve
Enjoy the salad immediately as a fresh appetizer or light meal!