Your Life A to Z Recipe: Tuesday, May 27th, 2014: Snap Pea Salad with Burrata and Crudits with Cream Pistachio DipPosted: Updated:
Snap Pea Salad with Burrata
16 ounces sugar snap peas, trimmed, strings removed
8 cups arugula, thick stems trimmed
1/2 cup fresh basil leaves plus more for serving
1/2 cup fresh mint leaves plus more for serving
6 tablespoons extra-virgin olive oil
4 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
2 pounds burrata or fresh buffalo mozzarella
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/2 cup basil, and 1/2 cup mint in a large bowl. Add oil and 4 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" thick) and arrange on a platter. Top with salad and more basil and mint.
Crudités with Cream Pistachio Dip
Yields: 20 servings
3/4 cups raw, unsalted shelled pistachios
1/2 large shallot, minced
2 tablespoons Champagne vinegar or white wine vinegar
1/2 cup mayonnaise
1 tablespoons fresh lemon juice
1 large garlic clove, minced
1/4 cup extra-virgin olive oil
1 cup crème fraîche
2 tablespoons minced flat-leaf parsley
tablespoon minced tarragon
Salt and freshly ground pepper
5 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes
Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.
Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened.
Drain the shallots and stir them into the mayonnaise along with the crème fraîche, parsley and tarragon. Stir in the ground pistachios and season with salt and pepper. Scrape the dip into small bowls and serve with the crudités.