Spring Pea and Ricotta Salad

Ingredients

Instructions

1. 1

2. 2

   Process ricotta and lemon zest together in the bowl of a food processor fitted with a metal blade until creamy. Set aside

3. 3

4. 4

   Bring a medium-sized saucepan of water to a boil over high heat. Blanch the peas for 1 minute, until barely tender. Transfer peas to a bowl of ice water to shock and remove immediately to a sheet pan lined with paper towels.

5. 5

   Toss the peas, tendrils, chives, mint, dill, and lemon juice in a large bowl.

6. 6

7. 7

   Spread the ricotta mixture onto a platter. Arrange the pea mixture on top of the ricotta and drizzle with oil. Sprinkle with sea salt, pepper, and lemon rind.