Another day in quarantine, another Alison Roman dish. This salad is, as Roman puts it, "just an excuse to eat an extraordinary amount of cheese." We love that, and we'll take the excuse if she's giving one out!
Ingredients:
1/4 cup oil-cured black olives or Castelvetrano olives, pitted
1/3 cup olive oil
2 cups fresh (or frozen, thawed!) English peas
2 tablespoons freshly grated lemon zest
Kosher salt and freshly ground black pepper
3 cups spicy greens, such as mustard greens or arugula
1 cup fresh mint leaves, torn
2 tablespoons finely chopped fresh chives
1/2 cup fresh parsley, tender leaves and stems
2 tablespoons fresh lemon juice, plus more to taste
2 balls burrata cheese, drained (you can also use mozzarella; just expect a different visual)
FIRST: Combine the olives and olive oil in a small bowl. Set aside. Place half the peas in a medium bowl. Using your hands or a potato masher -- the choice is yours -- crush the peas. You don't want a puree, so don't use a food processor! Add the remaining peas, lemon zest, and season with salt and pepper.
THEN: Toss the greens, mint, chives, parsley, and lemon juice together in another bowl. Season with salt and pepper, and even a bit more lemon juice (if you like).
THEN: Tear the burrata into pieces and arrange them on a large serving platter or shallow bowl. You may cut the burrata if you wish. Scatter the crushed peas on and around the burrata. Then top with the olive mixture, followed by the spicy greens and herbs.
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