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Burrata Salad with Radishes and Peas

Serves 6
Time 15 min
This beautiful salad is packed with flavorful produce and crowned with burrata cheese, an Italian classic made from mozzarella and cream that delivers a distinctive tang and rich, melting texture. You can serve this dish as a starter or side, or make it a lunch by serving it with crusty bread.
Ingredients
  • 6 ounces sugar snap peas, strings removed
  • 4 ounces haricots verts
  • 1/2 cup peas, fresh or frozen (thawed)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 3/4 teaspoon sugar
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 5 (3.0-ounce) cups frisée lettuce or curly endive, torn into bite-size pieces
  • 6 assorted radishes (watermelon, white, red, spring, icicle), very thinly sliced
  • 1 (8.0-ounce) piece burrata cheese, drained and torn into 6 pieces
  • 1/4 teaspoon flaky sea salt (such as Maldon), to taste
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Method

Bring a large saucepan filled two-thirds full of water to a boil.

Add snap peas, haricots verts and peas; cook until just bright green, 2 to 3 minutes.

Drain and rinse under cold water until cool. Drain again and pat dry.

Meanwhile, in a jar with a tightly fitting lid, combine oil, mustard, vinegar, 2 teaspoons water, sugar, fine sea salt and pepper and shake well.

In large bowl, toss frisée, sugar snaps, haricots verts and peas together with enough vinaigrette to lightly coat.

Transfer to a platter or serving plates and top with radishes and burrata.

Drizzle burrata with more oil and sprinkle with flaky salt; serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 ounces sugar snap peas, strings removed
  • 4 ounces haricots verts
  • 1/2 cup peas, fresh or frozen (thawed)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 3/4 teaspoon sugar
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 5 (3.0-ounce) cups frisée lettuce or curly endive, torn into bite-size pieces
  • 6 assorted radishes (watermelon, white, red, spring, icicle), very thinly sliced
  • 1 (8.0-ounce) piece burrata cheese, drained and torn into 6 pieces
  • 1/4 teaspoon flaky sea salt (such as Maldon), to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.