Burrata With Fava Beans, Fennel and Celery By David Tanis, NYT Cooking

Burrata

INGREDIENTS

  • 3 pounds fresh fava beans in the pod
  • 1 small shallot, finely diced
  • 3 tablespoons lemon juice
  • Salt and pepper
  • ¼ cup fruity extra-virgin olive oil
  • ½ cup thinly sliced celery (tender inner stalks)
  • cup thinly sliced fennel
  • A handful of small arugula leaves
  • 8 ounces burrata
  • Mint or basil, for garnish

Get full recipe:

https://cooking.nytimes.com/recipes/1018767-burrata-with-fava-beans-fennel-and-celery?em_pos=medium&emc=edit_ck_20170522&nl=cooking&nlid=77137619

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