Spring Pea Salad with Lemon, Mint, and Ricotta Salata
This bright beautiful salad is sure to become your spring entertaining go-to! Crunchy snap peas, fresh peas, torn mint, and radishes are tossed in a luscious, lemony vinaigrette and topped with crumbly, mild, milky, nutty imported Ricotta Salata cheese. Never tried it? This delicious sheep’s whey cheese from Italy is a must have for all your warm weather fruit and veggie salads and also amazing shaved on top of your favorite pasta dishes.
- 1 ½ lbs snap peas trimmed
- 1 lb fresh peas or frozen baby peas
- 1 small bunch radishes thinly sliced
- 5 oz baby arugula or spring greens
- 1/2 cup torn fresh mint leaves additional for garnish
- 1 small shallot minced
- 1/3 cup olive oil
- 3 TB fresh lemon juice
- 1 tsp lemon zest
- 8 oz imported Ricotta Salata crumbled, some reserved for garnish
- Salt and pepper to taste
- Bring a large pot of salted water to a high boil and place a large bowl of ice water nearby. Cook snap peas and fresh peas for 2 minutes, drain well, and immediately plunge into ice water. (Note: this technique of “blanching and shocking” locks in the fresh bright green color!). Let sit for 1-2 minutes and drain and dry well.
- In a large bowl toss together arugula, peas, radishes, mint, and crumbled imported Ricotta Salata. In a small bowl whisk together shallot, olive oil, lemon juice, and lemon zest. Pour over the salad and toss to coat. Season to taste with salt and pepper and toss again. Garnish with additional fresh mint and reserved cheese. Enjoy!
Tip: If you like you can also add a minced chili pepper to the vinaigrette for a little kick!