There is a brief moment every summer when the english peas, snap peas and peas shoots are available at the Green City Market in Chicago. This is a simple recipe celebrating these ingredients at their best.
Burrata with English Peas, Snap Peas and Pea Shoots
- 2 8 ounce balls of burrata, drained
- 1 cup shelled english peas, from approximately 1 pound of pea pods
- 2 cups snap peas, trimmed
- 1 cup pea shoots
- olive oil
- sea salt and freshly ground black pepper
Cook peas in a medium saucepan of boiling salted water until bright green, about 1 minute. Using a mesh sieve, transfer to a colander set in a bowl of ice water. When the peas have cooled, lift the colander from the bowl and allow the peas to drain. Cook the snap peas in the same way as the peas. Set aside.
Tear open the balls of burrata and place on a large serving platter. Top with the english peas, snap peas and pea shoots. Drizzle olive oil over the salad and sprinkle with sea salt and black pepper.