This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend!
For the Salad
- 6 cups arugula
- 2 cups sugar snap peas
- 1 1/ 2 cups frozen edamame
- 1/ 2 cup thinly sliced leeks
- 2 cups shaved or thinly sliced cucumbers
- 1/ 2 pound burrata cheese
- 2 teaspoons chopped fresh dill
Lemon Dill Vinaigrette
- 2/ 3 cup olive oil
- 1/ 3 cup lemon juice
- 1 teaspoon chopped fresh dill
- salt, to taste.
- black pepper to taste
Bring a medium saucepan with water to boil. Prepare a large bowl of ice water.
Blanch the snap peas for 1-2 minutes. Blanch the frozen edamame in boiling water for 4-5 minutes. Drain both quickly and put them in the ice bath - then drain again.
Arrange the arugula on a platter and top with the snap peas, edamame, cucumbers & leeks. Top with the burrata torn into pieces
Drizzle with the Lemon Vinaigrette. Add a sprinkling of fresh dill and more fresh ground salt & pepper. Serve.