Burrata with Favas, Peas, and Preserved Lemon from Salad Freak
When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love
the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.
PRODUCE
1 cup (170 g) shelled fava beans, preferably fresh from 11⁄2 pounds (680 g) beans
2 cups (290 g) shelled English peas, preferably fresh from 11⁄2 pounds (680 g) peas
Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)
DAIRY
2 balls burrata (about 8 ounces/225 g)
PANTRY
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped preserved lemon
Flaky salt
Instructions
Active Time: 20 min.
Full Time: 30 min.
COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine- mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.
In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine- mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.
Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.
ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.
ENJOY!
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