Recipe by member & recipe champion, Susan Streit
Serves 2 to 4
10 ounces green peas, fresh or frozen
1 bunch radishes, trimmed and sliced in half with a little green stem left
1 tablespoon extra virgin olive oil
1 tablespoon roughly chopped mint
1/4 cup roughly chopped pecans
1 8-ounce ball burrata (or 2 4-ounce balls)
4 ounces speck
Freshly grated black pepper
Heat a large pot of heavily salted water (it should taste like the ocean) over
high heat until boiling. Drop in the peas and blanch for 1 minute or until
crisp tender. Using a slotted spoon or spider remove peas and place in an
ice bath to shock. Once peas are cold, drain well. Pat peas dry with paper
towels. You don’t want excess water in the salad.
Combine the peas, radishes and mint in a large bowl. Drizzle with olive oil
and season generously with salt and pepper. Toss well, taste for seasoning
and adjust as you see fit.
Arrange the peas and radishes, burrata and speck on a platter or in a very
shallow bowl. Top the peas and radishes with the pecans. Drizzle some
olive oil over the burrata and top with freshly grated pepper. Serve at room
Delicious, farm-fresh harvests are closer than you think.