Recipe: Frisée Salad with Radishes and Burrata
This beautiful salad is packed with flavorful produce and crowned with burrata cheese, an Italian classic made from mozzarella and cream that delivers a distinctive tang and rich, melting texture. You can serve this dish as a starter or side, or make it a lunch by serving it with ample slices of toasted brioche.
Frisée Salad with Radishes and Burrata
6 ounces sugar snap peas, strings removed
4 ounces haricot verts
1/2 cup fresh peas or frozen thawed peas
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon sugar
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
5 cups frisée lettuce or curly endive, torn into bite-size pieces (about 3 ounces)
6 assorted radishes (watermelon, white, red, spring, icicle), very thinly sliced
1 (8-ounce) piece burrata cheese, drained and torn into 6 pieces
1/4 teaspoon flaky sea salt (such as Maldon), or to taste
Bring a large saucepan filled two-thirds full of water to a boil. Add snap peas, haricot vert and peas; cook until just bright green, 2 to 3 minutes. Drain and rinse under cold water until cool. Drain again and pat dry.
Meanwhile, in a jar with a tightly fitting lid, combine oil, mustard, vinegar, 2 teaspoons water, sugar, fine sea salt and pepper and shake well. In large bowl, toss frisée, sugar snaps, haricots verts and peas together. Toss again with vinaigrette. Transfer to a platter or serving plates and top with radishes and burrata. Drizzle burrata with more oil and sprinkle with flaky salt; serve immediately.