Charred Spring Peas with Sauce Verte and Burrata
Chef Hunter Pritchett
This dish shouts “spring” with its bright green colors and first-of-the season trio of fresh peas. Chef Hunter Pritchett of Melody in Los Angeles combines English peas, sugar snaps and snow peas to pair with creamy burrata cheese, tying the elements together with an herbaceous blend of fresh mint, tarragon, parsley and chives for the sauce verte.
½ cup capers, drained and rinsed
Zest and juice of 1 lemon
2 shallots, roughly chopped
¼ cup fresh mint leaves, roughly chopped
¼ cup fresh tarragon leaves, roughly chopped
2 tbsp. roughly chopped parsley
2 tbsp. finely sliced chives
1 cup olive oil
8 cups mixed English, sugar snap and snow peas
8 burrata cheeses (4 oz. each), at room temperature
1. For the sauce verte, combine capers, lemon zest and juice and shallots in food processor fitted with chopping blade; pulse until finely chopped. Add herbs; pulse until well mixed. Add olive oil and pulse until blended. Season to taste and reserve until ready to use.
2. For each serving, flatten one burrata to cover entire surface area of plate; set aside.
3. Toss 1 cup peas with olive oil, salt and pepper. Char under broiler and cook until tender crisp and lightly blistered. Remove from heat and toss with ¼ cup sauce verte.
4. To serve, spoon warm dressed peas over cheese and serve with crusty bread for dipping.
Photo courtesy of California Milk Advisory Board