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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See original recipe from Whole Foods blog.


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