Burrata w/ Crushed Peas, Herbs & Olives
This is more of an idea, than a recipe.
It's a visual stunner from Alison Roman's book Dining In.
I make a version of this all summer long with my fresh herbs in my garden pots.
You just crush 1/2 cup of defrosted frozen sweet peas (of course you can use fresh peas) with a potato masher and lay them on a platter.
In a bowl add another 1/2 cup of defrosted peas (you don't have to be exact with measurements) and add in lemon juice and the zest of a lemon. Season with sea salt & pepper and add in some good pitted olives and some olive oil.
Make a little herb salad with fresh arugula, mint, parsley, chives, whatever you like and squeeze some lemon juice over the greens and toss to coat. (I mix the herb salad in with the peas and olives so everything tastes lemony).
Tear big pieces burrata or fresh mozzarella (the kind packed in water) and place them on the platter on top of the crushed peas.
Just before serving, plate the olive pea salad and herbs on and around the cheese.
Just make it look heavy with green!
You can make this 2 hours ahead and keep at room temperature.
Serve with crusty bread. It's delicious.