Spring Pea and Ricotta Salad
Spring Pea and Ricotta Salad is an unusual visual treat.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
1 min
Total Time
11 min
Servings
4 servings
Ingredients
Ricotta
- 1 cuphomemade ricotta
- 1 teaspoonlemon zest
Salad
- 8 ouncesSpring peas -- frozen can be used
- 3/4 cuppea tendrils
- 1/4 minced fresh chives
- 1/4 cuptorn fresh mint leaves
- 1/4 cupcoarsely chopped fresh dill
- 1 tablespoonfresh lemon juice
Assemble
- 2 tablespoonsextra-virgin olive oil
- 1/2 teaspooncoarse sea salt
- freshly ground black pepper
- 1 teaspoonlemon zest
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Process ricotta and lemon zest together in the bowl of a food processor fitted with a metal blade until creamy. Set aside
- 3
- 4
Bring a medium-sized saucepan of water to a boil over high heat. Blanch the peas for , 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
Toss the peas, tendrils, chives, mint, dill, and lemon juice in a large bowl.
- 6
- 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.
Chef's Notes
Copyright:Chef Laura Bonicelli