Burrata With Fava Beans, Fennel and Celery

Step 1

Bring a large saucepan of water to a boil, and fill a large bowl with ice water and keep it nearby. Meanwhile, shuck the fava beans from the pods. Plunge beans into boiling water and cook for about 2 minutes. Drain beans, then cool in the ice water to stop cooking. Blot beans on a clean kitchen towel.

Step 2

Remove outer gray skin from each bean: Pierce with a thumbnail or paring knife and squeeze to pop bean from skin. Your yield should be about 2 1/2 cups peeled beans. Discard skins. (If desired, beans may be peeled several hours ahead or a day in advance and refrigerated. Return to room temperature before proceeding.)

Step 3

Make the dressing: Put diced shallot in a small bowl and cover with lemon juice. Add a good pinch of salt and let stand for 5 to 10 minutes. Whisk in olive oil.

Step 4

Place fava beans, celery and fennel in a mixing bowl and season with salt and pepper. Add dressing and toss well.

Step 5

Place burrata in the center of a platter. Arrange arugula leaves at edges of platter. Spoon fava bean mixture and dressing over and around burrata. Garnish with roughly chopped mint or torn basil leaves and serve immediately.