Garden Pea Salad With Stracciatella Di Bufala and Strawberries
Garden pea salad with strawberries, mint vinaigrette, dried strawberries, and stracciatella di bufala. Easy to make and feeds a crowd.
Servings 4
Ingredients
- 1 kg fresh peas
- handful freeze-dried strawberries or fresh strawberries
- handful mixed bitter leaves we used castle franco radicchio and frisée
- handful mint leaves plus extra for garnish
- 1/2 tsp pink peppercorns
- 30 g condimento bianco while balsamic vinegar
- juice and zest of one lemon
- flaky salt
- 100 g olive oil
- 1 stracciatella di bufala you could alternatively use burrata or mozzarella
Instructions
- Pull the peas from their pods and blanch in boiling salt water for 3 minutes. Transfer immediately into ice water to stop the cooking process.
- Make the vinaigrette: using a hand mixer, blend peppercorns, mint, vinegar, lemon zest and juice, salt, and olive oil till emulsified.
- Dress the peas and the bitter leaves with the vinaigrette, arrange on a plate or wide shallow bowl.
- Spoon a few gazillion dollops of stracciatella, garnish with tiny mint leaves, and strawberries (if you use freeze-dried ones, you want to add those at the very last moment so that they don't lose their crunch).
- Sprinkle some flaky salt.