This unique and beautiful salad comes from Bäco: Vivid Recipes from the Heart of Los Angeles. Josef Centeno’s recipes embody LA well because they are about juxtaposition; of textures, flavors, colors and cuisines. The layers of his dishes are in dialogue with each other, calling up disparate histories while creating something new. This clean yet indulgent salad is perfect for hot summer days.
Snap Pea and Asian Pear Salad with Grapefruit and Burrata
1/3 cup sherry vinegar
1 1/2 tsp salt
fresh black pepper
1/4 cup walnut oil
2 tblsp olive oil
2 tsp grated shallot
1 garlic clove, grated on a microplane
1 cup sugar snap peas, trimmed
1 Belgian endive, trimmed and leaves separated
2 Asian pears, cored and cut into thin slices
4 breakfast radishes, quartered lengthwise or thinly sliced
2 tblsp chopped fresh tarragon
2 tblsp chopped dill fronds
2 tblsp chopped fresh parsley
8 oz burrata
1/3 cup coarsely chopped walnuts or hazelnuts
ground sumac for garnish
- Make the vinaigrette: Whisk together the sherry vinegar and salt in a small bowl. Add 3 or 4 grinds of black pepper and the walnut oil, olive oil, grated shallot and garlic and whisk again to combine. Set aside. (This makes more vinaigrette than needed for the recipe. Store the remainder in a covered container in the fridge for up to 1 week).
- Prepare an ice bath by filling a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil over high heat. Add the snap peas and blanch until just tender, about 1 minute. Use a strainer or skimmer to transfer them to the ice bath to cool. Drain and pat dry.
- Segment the grapefruits. Trim a little off the top and bottom of each grapefruit with a sharp knife so there are two flat ends. Set the grapefruit flat on a cutting surface and cut away the peel and white skin from top to bottom, working your way around the fruit. Remove each citrus segment by cutting between the fruit and the membrane. Transfer to a small bowl and set aside.
- Toss together the snap peas, endive, Asian pears, radishes, tarragon, dill and parsley in a large bowl. Whisk the walnut vinaigrette again and add 1/3 cup to the salad and gently toss. Add the grapefruit segments and gently toss again.
- Divide the burrata, spooning a piece onto each of four plates. Place the snap pea mixture on top of the burrata, dividing evenly. Sprinkle each plate with walnuts and sumac. Drizzle with more dressing and serve.