Am I too late for snap pea season? We’re so spoiled with our ability to get almost any food at the store just about any time we want it, I sometimes forget that food has seasons. I hope you can still find garden-fresh snap peas to make this delicious salad/side dish. 
I saw this on Smitten Kitchen, who reinvented a recipe by way of Carla Lalli Music’s cookbook Where Cooking Begins. Carla instructs to char some snap peas and leave some raw, thus creating the perfect interplay of textures and flavors. She also used buffalo mozzarella and grilled bread, but Deb decided to use burrata and toasted bread crumbs. All I needed to hear was burrata to know I needed to make this. Follow Deb’s technique for “butterflying” burrata, or opening it like a book, to really stretch this cheese for a meal for two or a side dish for four.
A little toss with spicy chiles (Calabrian chiles packed in oil are great here) and a sprinkle of chile flakes give this a nice dose of heat. You can decide how much you want to add, but I’m all about that spice. Lemon juice, zest, fresh basil and mint add all the fresh and bright flavors we need to bring this dish home.
Make sure your burrata is at room temperature-only in moments of complete desperation have I eaten fridge-cold burrata…and I’m not proud of it. Let’s just all acknowledge that you’re wasting your expensive, luxurious burrata if you’re eating it cold. Give it time to warm up and it will reward you by being incredibly flavorful and creamy, something you just don’t get when it’s cold.
[tasty-recipe id=”37348″]
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