Initially this dish started as a tartine. But we loved the bright flavors so much we decided to do something a little different and turn it into a bowl. It has now become one of Great White’s best sellers. It’s light with a touch of indulgence. The rich egg, burrata and prosciutto compliment the herby lemony sweet peas. Together, the flavors are a match made in heaven.
SMASHED PEA BOWL INGREDIENTS
6 cups Frozen Organic Peas, thawed and drained
½ cup Extra Virgin Olive Oil
3 Lemons, zested and juiced
¼ cup Dill, chopped
½ cup Parsley, chopped
2 tablespoons Chives, chopped
1 ½ teaspoons Kosher Salt
1 teaspoon Black Pepper
12 slices Prosciutto
4 Poached Eggs
2 balls Burrata Cheese, cut in half
4 slices Artisan Bread, grilled
Chili Oil, Fresh Pea Sprouts and/or Arugula, to garnish
SMASHED PEA BOWL ASSEMBLY
1 | Combine the thawed peas, olive oil, lemon zest, chopped herbs, salt and pepper.
2 | Using an immersion blender or a food processor pulse the mixture for a few seconds. (You don’t want to turn this to mush, but rather break down the peas.)
3 | Transfer to a large bowl, mixing well with a spatula. (This mix can be made in advance.)
4 | Before serving, add ¼ cup of lemon juice to the mixture and mix well. (The lemon juice will make the peas color turn if left too long.)
5 | Before serving, add 1½ cups of pea mix to each bowl.
6| Top with a poached egg, 3-4 slices of prosciutto, grilled bread and a half of a burrata ball.
7 | Season the top with olive oil, chili oil and a touch more of salt and pepper.
*Serves 4.
