It’s spring. And in Southern California that means it should already be 85 degrees and sunny just about every single day. Which is why I am thoroughly confused about our current weather- gloomy, cold, drizzley. Like what is this, the Northwest? NO! I know we are in a drought and could use some rain, but if it is isn’t actually going to rain I would like my sunshine back thank you very much!
So anyways, it’s spring. And today is the first Saturday in a very long time that I don’t have anywhere to be, and you know what that means- SPRING CLEANING. Well sort of. I started off really strong- two loads of laundry, dusting, dishes, folding clothes, putting things away, fliling…. but then I got hungry. We have plently of leftovers I was planning on eating until I openened the fridge thinking I would clean that out as I decided what to eat and these really sad looking strawberries were staring up at me from the back of the fridge. I had to do something, rescue them, make them less pathetic looking. So you know what I did? I sliced them up, tossed them in balsamic, and roasted them. Now my original plan was to dump them over the pistachio gelato I impulsively bought at the grocery store yesterday but that doesn’t really count as lunch so I came up with this wonderful salad. W-O-N-D-E-R-F-U-L. It is so good. The strawberries are like candy, with the crunch of the pistachio (since I already had pistachio on my mind), and oh the cool creaminess of the burrata….
This was the perfect thing to brighten my gloomy, boring day full of cleaning. Try this salad, just try it. I found pea shoots at my local asian market and the burrata at Ralph’s. If you can’t find burrata just use fresh buffalo mozzarella. If you can’t find pea shoots I imagine spinach would be good, but try for the pea shoots, they’re also good in omelettes, smoothies, and sauteed too.
I did have a little bit of roasted strawberries left so…..
I deserve this. I have been cleaning all day, or half a day, with every intention of cleaning the rest of the day….after I finish this….
Ingredients for 1 serving:
- 1 cup pea shoots
- 1/2 c strawberries, quartered
- 1 TBS balsamic vineager
- 1 tsp good quality olive oil
- 1 ball of burrata, or about 2 oz of buffalo mozzarella
- 1 TBS roasted, salted pistachios, shelled
- To roast the strawberries place them on a non-stick baking sheet and roast at 400 for about 20 minutes. Remove from oven and let cool completely before using.
- Assemble the salad pea shoots first, then add the roasted strawberries, then sprinkle with pistachios, drizzle with balsamic reduction, drizzle with olive oil, place burrata on top, sprinkle with S+P.