Sautéed Pea Salad with Burrata
This easy warm weather appetizer is ready in 10 minutes!
Servings 4
Calories 187kcal
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 medium shallot diced
- 6 ounces sugar snap peas, thinly sliced on the bias
- 2 teaspoons red wine vinegar
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 ounces burrata
- ½ teaspoon lemon zest
- Crusty bread, sliced and grilled
Instructions
- Heat a medium sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallot and sauté until soft but not caramelized, about 3 minutes.
- Add the peas and continue to sauté for an additional 3 minutes. The peas should still be fairly vibrant.
- Remove from the heat then stir in the red wine vinegar and season to taste with salt and pepper.
- Add the burrata to a serving bowl or plate. Spoon the pea mixture over the top and garnish with the remaining olive oil, black pepper and lemon zest. Arrange the bread around the sides and serve.
Video
Notes
To make this sautéed pea salad a lighter vegetable side, omit the burrata and bread and top the peas with Pecorino Romano instead. This enhances flavor while keeping the dish simple and fresh.
Nutrition
Calories: 187kcal | Carbohydrates: 4g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 3mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 1mg
