Sauce Verte:
-½ cup capers, rinsed
– zest and juice of 1 lemon
-2 shallots, roughly chopped
– ¼ cup fresh mint leaves, roughly chopped
– ¼ cup fresh tarragon leaves, roughly chopped
– 2 tablespoons roughly chopped parsley
– 2 tablespoons finely sliced chives
– 1 cup olive oil
Peas and California Burrata:
-8 cups mixed English, sugar snap and snow peas
-olive oil as needed
– 8 burrata (about 4 ounces each), at room temperature
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 herbs and pulse until well mixed. Pulse in olive oil. Remove from processor, season to taste and reserve until ready to use.
For each serving, flatten burrata to cover entire surface area of plate. Toss 1 cup peas with olive oil, salt and pepper. Char under broiler until cooked tender crisp and lightly blistered. Remove from heat and toss with ¼ cup Sauce Verte.
Spoon warm dressed peas over cheese and serve with crusty bread for dipping.
Recipe Courtesy of Chef Hunter Pritchett of Melody, Los Angeles CA
