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 | |||
|---|---|---|---|
| PRODUCE | STAPLES | ||
| 3 large | heirloom tomatoes, thinly sliced | ev olive oil | |
| 1 cup | pea shoots | kosher salt | |
| 1 | lemon, juice and zest | black pepper, ground | |
| MEAT | |||
| 4 slices | prosciutto, torn | ||
| Equipment | |
|---|---|
| 2 | bowl |
| 1 | platter |
| Directions | |
|---|---|
| Step | Action |
| 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. |