Recipes Salad:

Sugar Snap Pea and Fava Salad with Buffalo Mozzarella

Athena Calderone
Sugar Snap Pea and Fava Salad with Buffalo Mozzarella

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

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