burrata, arugula + edamame salad

Words cannot express how much I LOVED this salad. Riding into the city, I flipped through the latest issue of Bon Appetit, and I felt the rapture coming. The original recipe calls for sugar snap peas, but I opted to use protein-packed edamame instead. The salad is light, flavorful and perfect with chunks of a fresh baguette.

After a breakfast of blueberry pancakes with my sweet friend Alex, believe me when I say that this would make for a very virtuous, albeit delicious, follow-up. Although I should be clear: I do not regret the BLUEBERRY PANCAKES WITH ROSEMARY SAUSAGE.

INGREDIENTS: Recipe adapted from Bon Appetit, and modified slightly.
Serves 4
8 ounces shelled, cooked + cooled edamame (I use frozen edamame, cook for 4 minutes, drain + rinse with cool water)
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella

Combine cooked and rinsed edamame, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s