Charred Spring Peas with Sauce Verte and Burrata
To make the Sauce Verte, combine capers, lemon zest and juice and shallots in food processor fitted with chopping blade; pulse until finely chopped. Add…
- Servings: 8
Source: CMAB Foodservice
Ingredients
- capers, rinsed
- zest and juice of 1 lemon
- shallots, roughly chopped
- fresh mint leaves, roughly chopped
- fresh tarragon leaves, roughly chopped
- tablespoons roughly chopped parsley
- tablespoons finely sliced chives
- olive oil
- mixed English, sugar snap and snow peas
- olive oil as needed
- burrata , at room temperature