burrata, sugar snap peas, and grapefruit

This dish is an ode to California (I can't begin to describe how much I miss it) and Baco Mercat where I ate a similar version.  

This is the epitome of perfect summer eating.  Light, bright flavors anchored by something indulgent (and minimal cooking involved which is a welcome necessity in the summer months).  In this version it's crisp sugar snap peas, wedges of tart grapefruit, chunks of rich and creamy burrata (I am addicted and am refraining from calculating how much I've spent on burrata this month), crunchy croutons, and a tangy vinaigrette that brings the whole dish together.  I can't get enough of these flavors and textures.  

I plan on eating some version of this dish throughout the summer by simply changing the fruits and vegetables as the produce offerings change (peaches and corn! arugula and cherries! watermelon and feta!).  There is something both refreshing and satisfying about this kind of dish especially because there is an ease with which it can be made which is what makes it a perfect summer dish.  

Burrata, Sugar Snap Peas, and Grapefruit

Serves 2

2 cups sugar snap peas, stems trimmed and strings removed 

1 ruby red grapefruit, sectioned (here is a wonderful tutorial if you need it!) - Keep the middle of the grapefruit!

1 cup homemade croutons

1 ball of burrata or buffalo mozzarella

2 tablespoons olive oil

1 tablespoon sherry vinegar

Salt and pepper to taste

Aleppo pepper to taste (optional)

Chives for garnish

Bring a small pot of water to boil.  When the water is boiling, add the sugar snap peas and cook for 2 minutes.  Remove the sugar snap peas from the water and immediately shock them in ice cold water to stop the cooking.  Dry the beans off, sprinkle them with salt and pepper, and set them aside.  

To make the dressing squeeze the leftover middle of the grapefruit into a bowl to get out as much juice as possible.  You should be able to get a tablespoon or two (if you don't enough juice just squeese one of your grapefruit sections into the bowl).  Add to the bowl with the juice the sherry vinegar, olive oil, a pinch of Aleppo pepper (if using), and salt and pepper.  Taste and adjust seasoning as necessary.  

On two plates scatter the sugar snap peas.   Break the burrata up into pieces and scatter them onto the plate with the peas.  Top the burrata and sugar snap peas with the segments of grapefruit, croutons, and minced chives.  Spoon the vinaigrette over the dish. Garnish with a sprinkle of Aleppo pepper  Serve immediately.