May 8 / Rhode to Wellness
Spring Recipe: Burrata Salad with Radishes and Peas
May 5 / Rhode to Wellness
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, packed with plenty of nourishing veggies. You can serve this dish as a starter or side, or make it a lunch by serving it with crusty bread. Recipe courtesy of Whole Foods.
Gluten free | Vegetarian | Sugar conscious | Wheat free
- 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
- 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.
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