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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
FOOD AND WINE16Ingredients
105Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 banana pepper (or cubanelle pepper, seeded and thinly sliced into rings)
- 2/3 cup champagne vinegar
- 2 tsp. kosher salt
- 2 Tbsp. red wine vinegar
- 2 Tbsp. shallot (minced)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. grapeseed oil
- kosher salt
- pepper
- 12 oz. burrata cheese (balls of, patted dry and halved)
- 1/2 cup mint leaves (small)
- 8 cups pea tendrils (4 1/2 ounces)
- 1 cup purslane (small, sprigs)
- kosher salt
- pepper
- 1 peach (large, ripe yellow, pitted and cut into 12 wedges)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium2300mg96% |
| Potassium370mg11% |
| Protein23g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium60% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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