spring burrata salad.

I plan on eating some variation of this salad at least once a week for the rest of the summer (and let's be honest here, I would eat a variation of this well into the fall).  Why you may ask?  First and foremost it's excellent and secondly because my new life motto is that burrata makes everything better (seriously everything).

Burrata turns a ho-hum salad into something special.  It turns it into a meal.  It turns it into a dish worthy of a dinner party.  (And such an easy dish at that!)

This version is inspired by a picture I saw on Instagram which is where a lot of my cooking inspiration comes from as of late.  Thinly sliced sugar snap peas, basil, and chopped asparagus are tossed with the simplest of ingredients - lemon juice, olive oil (the really good stuff), salt and pepper.  The preparation allows for the farmers market fresh produce to shine which in my humble opinion is the whole point of cooking with farmers market produce.  The burrata adds the requisite creaminess which is why this salad is so damm dreamy.  Best served with well toasted bread to sop up all the juices.





Spring Burrata Salad 

Serves 2

1/4 pound sugar snap peas, ends trimmed, blanched, and thinly sliced
1/4 pound asparagus, blanched and cut into 1 inch pieces
10 basil leaves roughly chopped
1/4 cup roasted pistachios, chopped
Juice of half a lemon
1 tablespoon olive oil plus additional for drizzling
Salt and pepper to taste
6 ounces of burrata

Place the sugar snap peas, asparagus, basil, and pistachios in a bowl.  Toss the vegetables with the lemon juice, olive oil, salt, and pepper.  Taste and adjust seasoning as necessary.  

Tear the burrata into pieces and divide among two plates.  Top the burrata with the vegetables.  Drizzle the plate with additional olive oil, salt and pepper.