Crushed peas with burrata and black olives

By Alison Roman
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  • 1/4 cup oil-cured black olives or Castelvetrano olives, pitted
  • 1/3 cup olive oil
  • 2 cups fresh (or frozen, thawed!) English peas
  • 2 tablespoons freshly grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 3 cups spicy greens, such as mustard greens or arugula
  • 1 cup fresh mint leaves, torn
  • 2 tablespoons finely chopped fresh chives
  • 1/2 cup fresh parsley, tender leaves and stems
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 2 balls burrata cheese, drained (you can also use mozzarella; just expect a different visual)


  1. Combine the olives and olive oil in a small bowl; set aside.
  2. Place half of the peas in a medium bowl. Using your hands (or, if you’re more refined and/or own one, a potato masher), crush the peas. You’re looking for crushed, not a puree, so don’t bother using a food processor. Add the remaining peas and lemon zest, and season with salt and pepper.
  3. Toss the greens, mint, chives, parsley, and lemon juice together in another medium bowl, and season with salt and pepper and a bit more lemon juice if you like.
  4. Tear the burrata into pieces and arrange on a large serving platter or in a shallow bowl (you can also cut the burrata, but tearing it is much easier). Scatter the crushed peas on and around the burrata and top with the olive mixture, followed by the spicy greens and herbs.

DO AHEAD Peas can be seasoned a day ahead, covered tightly, and stored in the refrigerator.


Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


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