It’s late summer, tomatoes are in all their glory. I could eat this every day, it’s simply summer on a plate.
Serves 2-4, Time 15 minutes.
|Mise en Place|
|3 large||heirloom tomatoes, thinly sliced||ev olive oil|
|1 cup||pea shoots||kosher salt|
|1||lemon, juice and zest||black pepper, ground|
|4 slices||prosciutto, torn|
|1||whisk 1 part lemon juice, 2 parts olive oil, and a big pinch of salt to make a dressing|
|2||toss dressing with pea shoots. you should overdress this a bit, the dressing will drip down into the tomatoes during assembly, to dry and you’ll miss out|
|3||on a platter, put tomatoes down, sprinkle with kosher salt, black pepper, and lemon zest|
|4||put pea shoots on top of tomato|
|5||place burratta in center, surround with prosciutto|
|6||serve and eat.|
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