Pea, Edamame and Burrata Salad

Break out of your lettuce rut with this fresh Burrata (Mozzarella) salad

Credit: Fickr / mswine

Fresh Burrata is the star of this high-fibre salad

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

If you’re not familiar with Burrata, it’s the new kid on the block — fresh Mozzarella in its finest form, with a soft creamy centre. Look for Burrata cheese in better delis and gourmet stores.


  • 1 (400 g) package frozen peas (small sweet variety)
  • 2 packages edamame, cooked and shelled
  • 50 g fresh pea shoots
  • 1 ball Burrata cheese, cut into walnut-size bites


  • 1 Tbsp. finely chopped preserved lemon
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. tarragon vinegar
  • ½ cup good-quality extra-virgin olive oil
  • ½ cup finely chopped Italian parsley
  • Sea salt, to taste
  • Fresh ground pepper, to taste


1. Blanch the frozen peas in boiling, salted water then refresh in an ice bath. Drain the peas and set aside.

2. To make the dressing, in a small bowl, whisk together the preserved lemon, Dijon mustard and vinegar.

3. Slowly whisk in the olive oil until the dressing is thick and smooth. Add the parsley, and the salt and pepper to taste.

4. Combine the blanched peas with the shelled edamame in a bowl. Pour the dressing over top and toss to coat, seasoning to taste with more salt and pepper.

5. Turn the mixture out onto a serving platter. Line the platter with the fresh pea shoots. Evenly distribute the chunks of Burrata cheese over the salad.

Serves 6.

Listen to Caren McSherry Thursdays between 11 am and 11:40 am on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.