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Snap Pea Salad with Burrata

Name: Snap Pea Salad with Burrata
Cuisine: italian
Ingredients: 8 ounces sugar snap peas, trimmed, strings removed; 4 cups arugula, thick stems trimmed; 1/4 cup fresh basil leaves plus more for serving; 1/4 cup fresh mint leaves plus more for serving; 3 tablespoons extra-virgin olive oil; 2 tablespoons (or more) fresh lemon juice; Flaky sea salt (such as Maldon); 1 pound burrata or fresh buffalo mozzarella

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
2.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.

Recipes sourced from Epicurious.com.

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