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Burrata with Edamame | Great Performances


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Burrata with Edamame
by Katchkie Farm CSA Intern, Andrew Luzmore

Photo credit

The edamame and herb salad is a wonderful counterpoint to the richness of the cheese and the crunch of the pumpernickel croutons.


1 lb burrata or fresh mozzarella

1 cup shelled fresh edamame

2 cups arugula

1/4 cup fresh basil leaves

1 tablespoon extra virgin olive oil

1 tablespoons lemon juice

1 teaspoon lemon zest

2 slices of pumpernickel bread, cut into small cubes

1 tablespoon unsalted butter

Sea salt, to taste

Bring a large pot of salted water to a rolling boil. Add the shelled edamame and cook for 4 minutes until tender. Remove the edamame and place in a bowl of ice water to stop the cooking. Once cooled, dry the edamame on paper towels and reserve in refrigerator.

In a large sauté pan, melt the butter over medium heat. Once the butter has melted and stops bubbling, add the bread and toast until crispy, about 4-5 minutes. Remove the bread from the heat and reserve on paper towels.

In a medium mixing bowl, combine the cooked edamame, arugula, herbs, olive oil, lemon juice and zest, and a large pinch of salt. Toss to combine.

To serve, place the burrata in a large serving bowl and top with the salad and croutons. Serve immediately. 

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