Sugar Snap Pea Salad with Radishes, Mint, and Ricotta
Nothing says Winter/Spring like peas, but it is so hard to keep them on your fork. Instead of chasing those little jewels around your plate try this savory Sugar Snap Pea with Radishes, Mint, and Ricotta salad. The fresh mint, ricotta, and radishes topped with a simple lemon-balsamic vinaigrette make for a sweet, salty, fresh, creamy and nutritious dish.
¾ cup sliced radishes.
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta Salata, crumbled (about 1 cup)
½ bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced.
Pinch kosher salt, more to taste.
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste.
In a large bowl, toss together the radishes, peas, ricotta, and mint.
Using a knife or a mortar and pestle, make a paste of the garlic and salt.
Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine.
Drizzle in the olive oil, stirring constantly, and add pepper to taste.
Pour dressing over salad and toss well to combine.
Taste and add more salt and pepper if necessary.