The tenderness of sweet peas, the firmness of edamame beans and the creaminess of burrata cheese combine to ensure this is one salad you’ll come back to for seconds
- Kosher salt
- 3 cups of frozen shelled edamame beans
- 1 package (1 lb) frozen peas (the small ‘sweetlet’ variety)
- Fleur de sel and freshly ground pepper
- 1 cup fresh pea shoots
- 1 ball (8 oz) burrata cheese, left whole or cut into walnut-sized bites
- 2 tsp tarragon or white balsamic vinegar
- 1 tsp finely chopped preserved lemon rind
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- ½ cup finely chopped fresh Italian parsley
- Pinch of sugar
- Sea salt and freshly ground pepper
- Blanch the edamame in boiling water seasoned with kosher salt for 3 or 4 minutes, then drain and refresh in an ice bath. Once cooled, drain well and set aside.
- Blanch the frozen peas in boiling salted water for 2 minutes, then refresh in an ice bath, drain and set aside.
- To make the dressing: In a small bowl, whisk together the vinegar, preserved lemon rind and mustard. Slowly whisk in the olive oil until dressing is thick and smooth. Add the parsley and a pinch of sugar and salt and pepper to taste.
- Combine the peas and edamame beans, pour the dressing over top and toss to coat. Adjust seasoning with flour de sel and pepper to taste.
- Transfer the mixture to a serving platter. Line the edges of the platter with the pea shoots and garnish with the burrata.
*If you’re not familiar with burrata, it’s fresh mozzarella in its finest form, with a soft creamy centre. Look for burrata cheese in better delis and gourmet stores.