Charred Snap Pea & Burrata Board
Anchored by creamy burrata and bright salsa verde, this plentiful Earth Day board can shift with the season—cherries can yield to peaches or apricots; snap peas can give way to zucchini and Brussels sprouts. Let Mother Nature set the table. Pair this appetizer with Tania Vincent Carême Terre Brûlée Chenin Blanc.Ingredients
Serves 4-6
1 tbsp (15 ml) vegetable oil
10 oz (280 g) snap peas, trimmed
¼ head radicchio, core removed, leaves separated (optional)
¼ tsp (1 ml) salt
1 recipe Olive & Vermouth Salsa Verde, make ahead, recipe follows
1 large/2 small balls burrata
1 cup (250 ml) halved pitted cherries or other sliced seasonal fruit
¼ cup (60 ml) hazelnuts, toasted and roughly chopped, for garnish
a few fresh mint leaves, for garnish
toasted focaccia, to serve
Olive & Vermouth Salsa Verde
Makes about 1¼ cups (310 ml)
⅔ cup (160 ml) pitted Castelvetrano olives, sliced into thin strips
3 tbsp (45 ml) dry vermouth
1 tbsp (15 ml) capers, chopped
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) red pepper chili flakes (optional)
1 clove garlic, finely minced
½ lemon, zest and juice
½ cup (125 ml) lightly packed roughly chopped fresh mint
¼ cup (60 ml) lightly packed roughly chopped fresh flat-leaf parsley
½ cup (125 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
Instructions
- In a wok or heavy-bottomed pan over medium-high heat, warm oil. Working in batches, add snap peas and cook until charred but still crisp. Add radicchio and salt and cook until slightly wilted, about 1 minute. Transfer to a mixing bowl, toss with 3 tbsp (45 ml) salsa verde and season to taste.
- Place burrata on a serving board and arrange snap peas and radicchio around it. Drizzle with a few more spoonfuls of salsa verde, then top with cherries, toasted hazelnuts and fresh mint leaves. Serve with toasted focaccia and remaining salsa verde on side.