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Snap Pea and Burrata Salad with Pistachio Vinaigrette

by Charlotte Williams
0 Reviews

<p>Once the flowers start blooming, I know it’s time for my favorite spring tradition of all time (well, at least for the past few years): this snap pea salad. For me, it’s the reward for making it through winter and a signal of all the fresh, delicious produce coming my way. And with pistachio vinaigrette and torn pieces of burrata cheese tucked in there, it tastes like a little celebration.</p>

Category :

snack

Tags :

Time (per serving)

35 minute

Preparation time

minute

Cooking time

6 minute

Servings time

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Ingredients

  • Finely grated zest of 1 large lemon (about 2 teaspoons)
  • Juice of 1 large lemon (about 1/4 cup)
  • 1 clove garlic, peeled
  • 2 1/2 teaspoons honey
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup roasted salted pistachios
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. 1 pound sugar snap peas
  2. 2 teaspoons extra-virgin olive oil
  3. Kosher salt
  4. Freshly ground black pepper
  5. 2 heads little gem lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)
  6. 1/3 cup fresh mint leaves (from about 12 sprigs), torn if large, divided
  7. 8 ounces drained burrata cheese
  8. 4 medium red radishes, trimmed and thinly sliced (about 1 cup)
  9. 1 medium shallot, thinly sliced (about 1/2 cup)
  10. 2 tablespoons roasted, salted pistachios, crushed or finely chopped

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Recipe Rating

4.7

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Recipe Review

Jaylon Botosh

Just now

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Alfonso Korsgaard

12 hours ago

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Marcus Baptista

2 days ago

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Jaxson Donin

5 days ago

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Hanna Aminoff

7 days ago

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