I saw this Spring salad in the May issue of bon appetit, and fell in love with its beauty and simplicity.
Sweet, crisp snap peas pair wonderfully with peppery arugula, warm basil, and refreshing mint.
And the creamy mozzarella . . . well, it adds just the right finishing flavor to this clean, fresh salad!
Black mint tastes best in this salad, which you can find in Spring and Summer at farmer's markets.
It's truly a beautiful salad with its leaves of varying shapes and textures, courtesy of the arugula, mint and basil . . . and the sweet peas add a stunning bright lime green to the mix; brightening the salad, as well as adding a subtle sweetness.
Eaten by itself, or with a roasted chicken . . . It's a salad that delivers Spring on a plate . . . as well as a wonderful pairing of flavors.
Light, fresh, and delightful!
Ingredients
Recipe by chef April Bloomfield
Recipe by chef April Bloomfield
8 ounces sugar snap peas, trimmed, strings removed
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
Preparation
Cut pea pods in half lengthwise, leaving some peas on each
side of pods.
Combine peas, 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.
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