This past Fourth of July weekend, we were invited onto our friends' boat in Marina del Rey. The plan was to ride to Paradise Cove in Malibu, dock there for two nights and catch the fireworks show. I was tasked with making dinner the first night. With a tiny kitchen to work in–not to mention the constant rocking of the boat itself–I took inspiration from "quick n' easy" communal-style dishes, like dips and salads from a quirky Israeli restaurant in Silver Lake called Mh Zh. My menu was, as follows:
Mixed bitter lettuces
with finely grated sharp cheddar, dukkah and toasted pine nuts
Pea and burrata salad
with mint, dill and lemon zest
Spicy lamb ragù over hummus
with harissa and labne
served with grilled flatbread
The easiest dish to pull together, by far, was the pea and burrata salad. It's "semi-homemade", if you will–you're essentially putting frozen peas that have been thawed and dressed over a ball of burrata. It's a fabulous summer dish to serve as an appetizer with friends... Whether or not you're on a boat! For my version, please find the recipe below!
1-2 balls of burrata
5 ounces of frozen organic peas
Very good olive oil
Maldon sea salt
Freshly cracked pepper
A few sprigs of fresh mint leaves
A few sprigs of fresh dill
1. Prep the frozen peas according to package directions and set aside in a mixing bowl.
2. Chop the mint and dill and add to the peas. Toss. Then, zest the lemon over the pea and herb mixture. Toss again.
4. Pour about a tablespoon or so of olive oil into the bowl with a squeeze of fresh lemon juice and toss the mixture until thoroughly incorporated. Season to taste with salt and pepper and toss again. Adjust proportions to your liking.
5. Gently place the burrata into your serving bowl. Slice a cross over the top of each ball and open to reveal the creamy interiors. Spoon the pea salad on top and finish with a generous lashing of olive oil before serving.