Burrata With Snap Peas and Shiitakes
- Total Time
- 20 minutes, plus time to infuse the oil
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 1lemon (Meyer if possible)
- Vegetable oil for pan-frying
- 5fresh shiitake mushroom caps, sliced about ⅛-inch thick
- Kosher salt
- Leaves of frisée, radicchio or other salad greens
- 1ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella)
- ½cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture)
- Maldon salt or other flaky finishing salt
- 2teaspoons toasted pine nuts
Nutritional analysis per serving (2 servings)
737 calories; 72 grams fat; 14 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 9 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You’ll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
- Step 2
Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
- Step 3
Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and ¼ teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.
Private Notes
Comments
I was a bit skeptical but this is an exceptional, impressive salad. Sautéed mushrooms as directed, but crisped them under the broiler just before serving. Used snowpeas in lieu of sugar snaps...crisped in ice water before placing on towel to drain and refrigerated until ready to use. Served over baby Buffalo mozzarella...outstanding!! Do,try this one!!
My husband and I absolutely loved this. Adding lemon zest to the olive oil before using it is the best thing since sliced bread! I added some halved yellow grape tomatoes that I needed to use, and the color and flavor seemed to suit the salad. And who knew that fried shiitake mushrooms with salt is better than bacon?! A keeper. Can't wait to make this for friends.
Don't try to use the shiitake mushroom stems. They're very tough and inedible.
Don't be afraid to cook the shiitakes until very firm.
Best to quarter the burrata before composing this salad. Try different burratas. Some have more flavor than others. BUF & Trader Joe's are good.
The amount of peas may be increased with the amount of greens used.
I agree that the amount of pine nuts could be vastly increased to ensure they don't get lost in the salad.
This salad is divine as written, the Meyer lemon oil and flaky salt really shine!
Simple and yummy.
Turned this into a main course and LOVED it! Followed instructions with these tweaks: - doubled the volume of everything to make this a main course for two people - quadrupled the mushrooms so that the dish was more "meaty" - quadrupled the pine nuts (as suggested in one of the notes) - made two plates, each started with a bed of torn lettuce & kale leaves - home grown tomato wedges placed around the edges of the pate - drizzled remaining lemon oil over plate Served with sour dough
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