-
1
Put the olive oil in a small bowl.
-
2
Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured.
-
3
If possible, do this an hour before serving.
-
4
Youll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days.
-
5
Juice the lemon and reserve the juice separately.
-
6
Line a plate with paper towels.
-
7
Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom.
-
8
When the oil is shimmering, add the mushrooms in a single layer.
-
9
Sprinkle with a pinch of kosher salt.
-
10
Cook until deep golden brown on one side, then flip and cook the other side.
-
11
Transfer with a slotted spatula to paper towels and allow to cool.
-
12
Strain the lemon zest from the olive oil.
-
13
Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top.
-
14
In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt.
-
15
Pour the contents of the bowl over the burrata.
-
16
Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt.
-
17
Serve right away, before the mushrooms lose their crunch.
