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