Frisch und lebendig ist dieser Erbsen-Burrata-Salat eine umwerfende Ergänzung für Ihren Weihnachtstisch. Süße, knackige Erbsen treffen auf cremige Burrata, alles zum Leben erweckt mit einem Schuss Olivenöl, einem Spritzer Zitrone und einer Prise Flockensalz.
Category
Dinner
Servings
10
Prep time
45 minutes
Cook time
30 minutes
Fresh and vibrant, this pea and burrata salad is a show-stopping addition to your Christmas table. Sweet, crisp peas meet creamy burrata, all brought to life with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt.
Ingredients
- 500g (1 lb 1 oz) frozen peas
- 300g (10½ oz) sugar snap peas
- 300g (10½ oz) snow peas
- 2 burrata cheeses
- extra virgin olive oil (EVOO)
- 1 lemon
- flaky sea salt
- nasturtium flowers or leaves (optional)
Directions
Bring a large pot of water to the boil and season generously with salt.
- Prepare the sugar snap peas and snow peas by trimming and removing the stringy edges.
- Working in small batches to avoid overcrowding, blanch the frozen peas, sugar snap peas, and snow peas in the boiling water for 1–1½ minutes.
- Immediately transfer the blanched peas to a bowl of ice-cold water to stop the cooking process.
- Once all the peas have been blanched and cooled, drain them thoroughly and pat dry with a clean kitchen towel.
- If preparing in advance, store the blanched peas in an airtight container in the fridge overnight. Otherwise, proceed to the next step.
- Arrange the peas on a large serving dish in an even layer.
- Place the burrata cheeses on top of the peas.
- Drizzle generously with high-quality extra virgin olive oil and squeeze over the juice of one lemon. Season with flaky sea salt to taste.
- For an optional garnish, scatter nasturtium flowers or leaves over the salad for a fresh, peppery touch.
