Radish, Snap Pea, And Burrata Salad With Chives And Lemon
- 1 small bunch radishes
- 2 cups (160 grams) sugar snap peas
- 3/4 cup (45 grams) minced chives
- 1 ball burrata
- Juice and zest of 1 very small lemon
- Olive oil
- Flaky sea salt
- Freshly ground black pepper
- Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
- Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it's just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 teaspoon), and several cracks of black pepper. Serve with bread for mopping.
radishes, sugar, chives, burrata, lemon, olive oil, salt, freshly ground black pepper
Taken from food52.com/recipes/34465-radish-snap-pea-and-burrata-salad-with-chives-and-lemon (may not work)