Radish, Snap Pea, and Burrata Salad with Chives and Lemon
I've made this salad at least a dozen times since snap peas appeared at the market. I'm crazy for it. It's dead-simple to throw together, but it looks like a million bucks on the plate. It's equally suited to a solo desk lunch, or as an impressive dinner party starter. I've brought it along on picnics, each element prepped ahead of time, and then thrown it together in minutes on site. (Scale up for a larger crowd.) It's fresh and bright and wonderful and—please just try it. This isn't a salad of precision—add more of whichever ingredient you like best. You can use a big ball of burrata for this salad (tear it up with your hands), but I also like using smaller burratini; in this case, I usually dice instead of tear. You could also use a ball of regular, soft mozzarella, if you can't find burrata. I prefer breakfast radishes when I can find them, but the recipe doesn't demand it. Substitute or add your favorite herbs, especially fennel fronds. Cured ham or fava beans would make this more of a meal. Serve with plenty of crusty bread, for sopping up the vinaigrette. Finally, it's worth springing for a high-quality finishing olive oil and sea salt here—it makes a difference. (I'm taking the liberty of assuming that salt, pepper, and olive oil count as pantry staples...)
I've made this salad at least a dozen times since snap peas appeared at the market. I'm crazy for it. It's dead-simple to throw together, but it looks like a million bucks on the plate. It's equally suited to a solo desk lunch, or as an impressive dinner party starter. I've brought it along on picnics, each element prepped ahead of time, and then thrown it together in minutes on site. (Scale up for a larger crowd.) It's fresh and bright and wonderful and—please just try it. This isn't a salad of precision—add more of whichever ingredient you like best. You can use a big ball of burrata for this salad (tear it up with your hands), but I also like using smaller burratini; in this case, I usually dice instead of tear. You could also use a ball of regular, soft mozzarella, if you can't find burrata. I prefer breakfast radishes when I can find them, but the recipe doesn't demand it. Substitute or add your favorite herbs, especially fennel fronds. Cured ham or fava beans would make this more of a meal. Serve with plenty of crusty bread, for sopping up the vinaigrette. Finally, it's worth springing for a high-quality finishing olive oil and sea salt here—it makes a difference. (I'm taking the liberty of assuming that salt, pepper, and olive oil count as pantry staples...)
- Carbohydrate 0.0425315625 g
- Cholesterol 0 mg
- Fat 0.0724518748875 g
- Fiber 0.017390625 g
- Protein 0.0071859375 g
- Saturated Fat 0.010351874984466 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.03028124999775 mg
- Sugar 0.0251409375 g
- Trans Fat 0.00199593749695351 g
- Calories 1 calories
Step-by-step
- Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them.
- Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias.
- Mince the chives.
- Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it's just as easy to tear it into pieces and hand-scatter across the plate.)
- Now spread the radishes over the burrata, and then the snap peas, and then the chives.
- Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything.
- Finish with sea salt (I used about 1/8 teaspoon), and several cracks of black pepper.
- Serve with bread for mopping.
My Go-To Radish, Snap Pea, and Burrata Salad
As a busy working mom, finding time to cook a delicious and healthy meal can feel impossible. But sometimes, the simplest recipes are the most satisfying. This Radish, Snap Pea, and Burrata salad is my absolute favorite. It’s so easy to whip up, yet it looks and tastes like something you'd find at a fancy restaurant. I make it for weeknight dinners, lunchboxes, and even potlucks – it always disappears fast!
The beauty of this salad lies in its versatility. You can easily adjust it to your liking. Feel free to add more of your favorite ingredient – maybe you're a radish fiend like me, or perhaps you prefer a mountain of snap peas. I've experimented with different cheeses, too. While burrata is my personal obsession (that creamy, dreamy texture!), a good quality mozzarella works just as well. If you’re feeling adventurous, try adding some cured ham or even fava beans for extra protein. And don’t forget the crusty bread for soaking up that delicious lemon vinaigrette – a perfect way to finish the meal.
The key to this salad's success is using high-quality ingredients. A good extra virgin olive oil makes all the difference, imparting a rich flavor that elevates the entire dish. I also recommend using flaky sea salt, which adds a lovely crunch and enhances the other flavors. The simple act of zesting and juicing fresh lemon brightens the whole thing up, making it taste incredibly vibrant and fresh. This is not a salad of precision, but an invitation to culinary playfulness. So don't be afraid to experiment!
This salad is more than just a dish; it’s a testament to the fact that simple ingredients, when handled with care, can create a culinary masterpiece. The vibrant colours are beautiful, the textures contrast beautifully, and the taste is refreshing and satisfying. It’s a perfect reminder that sometimes, less is truly more.
One of the best things about this salad is its portability. I often prep the ingredients ahead of time and assemble the salad on site, making it perfect for picnics or outdoor gatherings. The vibrant colors always draw compliments and it's such a satisfying dish to share with friends and family.
Beyond its ease and deliciousness, this salad also embodies a certain ethos for me. It’s about appreciating the simple things in life—fresh, seasonal ingredients, a little bit of creativity, and the joy of sharing a delicious meal. It's a perfect representation of mindful eating; savoring each bite, taking the time to appreciate the textures and flavors. In today’s hectic world, this simple act of preparation and mindful consumption is a small act of self-care and a way to connect with the present moment.
So, the next time you're looking for a quick, healthy, and impressive meal, give this Radish, Snap Pea, and Burrata salad a try. I promise you won’t be disappointed. It's the kind of recipe that makes you feel good, both inside and out.
