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



  • 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

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