HERBY SALAD WITH BURRATA

Herby Salad with Burrata image

Provided by Molly Yeh

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

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1/2 cup olive oil, plus more as needed
Juice of 1 lemon
1/2 bunch fresh basil
1/2 shallot, roughly chopped
Kosher salt and freshly ground black pepper
12 ounces arugula
1/2 bunch fresh chives, thinly chopped
1/2 bunch fresh mint, roughly chopped
1/2 bunch fresh parsley, roughly chopped
Zest of 1 lemon
1 1/2 cups shelled spring peas
12 ounces burrata cheese, cut into large pieces
Flaky salt, like Maldon
Freshly ground black pepper

Steps:

For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad.
For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side.