Once the flowers start blooming, I know it’s time for my favorite spring tradition of all time (well, at least for the past few years): this snap pea salad. For me, it’s the reward for making it through winter and a signal of all the fresh, delicious produce coming my way. And with pistachio vinaigrette and torn pieces of burrata cheese tucked in there, it tastes like a little celebration.
The reason I wait for spring is for the titular character: snap peas. Sure, you can find them out of season, but they don’t really taste like anything. Once spring hits, though, they are sweet, snappy, and full of flavor. If this feels a little like a fancy restaurant salad, maybe that’s because I first encountered snap peas and burrata together a few years ago at a restaurant. I wasn’t able to get the combination out of my mind, and when I saw a mountain of snap peas at the farmers market I scooped up as many as I could carry and brought them home to create my own version.
A special salad deserves a special vinaigrette, and there is no more special nut than the pistachio. I like to blitz them in the blender with classic vinaigrette ingredients until I have a thick, luxe dressing full of pistachio flavor and texture. While this salad feels fancy and it certainly looks fancy, it’s relatively easy to put together any day of the week. That way, you can celebrate spring whenever it sprouts up near you.
Why You’ll Love It
- A showstopper vinaigrette. We’re using the best nut of all time, pistachios, to make a vinaigrette you’ll come back to again and again — maybe just with a spoon.
- Burrata is the best. Creamy burrata adds easy luxe flavor and clings to all the ingredients, making every bite a winner.
Key Ingredients in Snap Pea and Burrata Salad
- Snap peas: Use snap peas two ways — seared whole and raw halves — to get the most texture possible out of the star ingredient.
- Burrata: Tear pieces of creamy burrata straight over the serving bowl and layer over the greens so it doesn’t get too messy.
- Pistachios: Use pre-roasted pistachios for ease. All that flavor will go a long way as the star ingredient in the vinaigrette.
- Mint: Fresh mint leaves add a cool, refreshing contrast to the rich dressing and creamy burrata.
Helpful Swaps
- When they’re in season, I like to add blanched fava beans or English peas to the mix.
- You can swap spring onions in for the shallots or add chopped garlic scapes to the vinaigrette in place of regular garlic.
- Sprinkle purple chive blossoms on top for a little pop of color.
- Substitute regular radishes with French breakfast or watermelon radishes.
- Add 1 teaspoon pomegranate molasses to the dressing for a little extra sweet-tangy flavor.
- While burrata is my favorite, you could also use crumbled feta or dollops of ricotta cheese instead.
Snap Pea and Burrata Salad Recipe
Prep time 35 minutes
Cook time 5 minutes
Serves 4 to 6
Ingredients
For the vinaigrette:
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Finely grated zest of 1 large lemon (about 2 teaspoons)
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Juice of 1 large lemon (about 1/4 cup)
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1 clove garlic, peeled
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2 1/2 teaspoons honey
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1/3 cup extra-virgin olive oil
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1/3 cup roasted salted pistachios
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Kosher salt
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Freshly ground black pepper
For the salad:
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1 pound sugar snap peas
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2 teaspoons extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
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2 heads little gem lettuce, leaves separated and torn if large, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)
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1/3 cup fresh mint leaves (from about 12 sprigs), torn if large, divided
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8 ounces drained burrata cheese
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4 medium red radishes, trimmed and thinly sliced (about 1 cup)
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1 medium shallot, thinly sliced (about 1/2 cup)
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2 tablespoons roasted, salted pistachios, crushed or finely chopped
Instructions
Make the vinaigrette:
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Blend the finely grated zest and juice of 1 large lemon, 1 peeled garlic clove, and 2 1/2 teaspoons honey together in a blender or small food processor until smooth. With the motor running, slowly drizzle in 1/3 cup extra-virgin olive oil and blend until fully incorporated.
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Add 1/3 cup roasted, salted pistachios and blend until creamy but still very textured, about 20 seconds. The dressing should be thick, but still runny enough to fall off a spoon. Thin out by stirring in a tablespoon or two of water if needed to loosen. Taste and season with kosher salt and black pepper as needed.
Make the salad:
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Trim 1 pound sugar snap peas. Halve half of the snap peas (about 2 cups) lengthwise.
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Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the whole snap peas and spread into an even layer. Cook undisturbed until charred in spots on the bottom, about 2 minutes. Continue cooking, stirring frequently, until slightly softened and browned in spots all over, about 2 minutes more. Sprinkle lightly with kosher salt and black pepper. Transfer to a plate.
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Toss 2 heads little gem lettuce leaves, 3 tablespoons fresh mint leaves, and 3 tablespoons of the dressing together in a large, wide bowl. Top with half each of the cooked and raw snap peas. Tear 8 ounces burrata cheese into bite-size pieces and scatter over the salad. Top with all of the remaining snap peas, 4 thinly sliced medium red radishes, and 1 thinly sliced medium shallot. Drizzle with the remaining dressing. Sprinkle with the remaining 3 tablespoons fresh mint leaves and 2 tablespoons crushed, roasted, salted pistachios.
Recipe Notes
Equipment Variations: You can make the vinaigrette by hand. Whisk the lemon juice and zest, 1 grated or minced garlic clove, and 2 teaspoons honey together in a medium bowl. While whisking constantly, slowly pour in 1/3 cup extra-virgin olive oil and whisk until incorporated. Place 1/3 cup roasted, salted pistachios in a sealable bag, press all the air out and seal. Use a rolling pin or the flat side of a meat pounder to finely crush the pistachios. Stir the pistachios into the vinaigrette. Taste and season with kosher salt and black pepper as needed.
Make ahead: You can make the dressing up to 1 day ahead and refrigerate in an airtight container. Let come to room temperature and stir to recombine before using.
Storage; Leftover salad can be refrigerated for up to 2 days in the serving bowl with plastic wrap tightly covering the bowl. (The less it’s mixed, the better it keeps.)