Sugar Snap Pea and Fava Salad with Buffalo Mozzarella

Athena Calderone

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  • Ingredients

    • SERVES 4

      8 ounces (225 g) sugar snap peas, trimmed and blanched (about 2 cups)

      1 ½ cups blanched and shelled fava beans

      2 spring onions, white and pale green parts only, thinly sliced

      1 large handful baby arugula

      1 small bunch fresh mint, roughly torn

      1 small bunch fresh basil, roughly torn

      1 lemon, grated zest and juice

      1 ½ tablespoons champagne or white wine vinegar

      Extra-virgin olive oil, for drizzling

      1 ball buffalo mozzarella or burrata cheese (about 8 ounces)

      Flaky sea salt and freshly cracked pepper, for serving