Radish, Snap Pea, And Burrata Salad With Chives And Lemon – a delicious recipe with radishes, sugar, chives, burrata, lemon, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
2
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it's just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 teaspoon), and several cracks of black pepper. Serve with bread for mopping.
387
kcal
Calories
100
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small bunch radishes, 2 cups (160 grams) sugar snap peas, 3/4 cup (45 grams) minced chives, 1 ball burrata, and more.
Yes, Radish, Snap Pea, And Burrata Salad With Chives And Lemon falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
