Pea, Blackberry, Burrata, and Mint Salad

cuisine American
difficulty Simple
season Spring
serves 4


1 head Boston lettuce 2 balls burrata 1/2 pint blackberries 1 cup sugar snap peas, trimmed & tough strings removed 1/2 cup English peas, shelled 1/2 cup snow peas, trimmed & tough strings removed Light fruity olive oil Tiny mint leaves Lilac blossoms, a small handful of individual blossoms picked from the stem with green bits removed Blackberry balsamic vinegar Maldon Sea Salt Flakes Freshly ground black pepper


  1. Place a 4 quart pot filled with cold water on the stove and bring to a boil. Add the 3 types of peas and blanch for 1 minute. Remove the peas and plunge into an ice water bath for 3 minutes. Remove, pat dry, and reserve.
  2. Gently remove the individual leaves from the head of lettuce and layer in concentric circles around the plate.
  3. Remove the burrata from its container and pat dry with a paper towel. Place the cheese in the center of the plate and gently pull apart the skin to reveal the creamy centers.
  4. Place the sugar snap and English peas around the plate. Slice each snow pea into 1/8” to 1/4” pieces. Sprinkle all over the plate, including over the burrata.
  5. Cut 8 blackberries in half and arrange over the top of the salad. Add the remaining blackberries to the perimeter of the plate.
  6. Sprinkle the mint leaves and lilac blossoms over the salad.
  7. Lightly drizzle olive oil over the salad, sprinkle with the sea salt flakes, and finish with a bit of black pepper. Pass the balsamic vinegar at the table.