By: Chef Laura Bonicelli
One of the first signs of Spring at the market is pea shoots and fresh herbs. If you can’t find shoots yet, substitute arugula or watercress. Making this “Spring Pea and Ricotta Salad” is an outstanding start to the season.
What a combination!
My Spring Pea and Ricotta Salad bursts with distinctive herb flavor incorporating chives, mint, and dill with delicate pea shoots and peas. Substitute arugula, watercress, or tender salad greens if you can’t find shoots. The truth is, pea shoots never line up with peas being at the market for obvious reasons; frozen peas work very well. Have a loaf of crusty bread on the side, and you’re set. I think you’ll agree that making this “Spring Pea and Ricotta Salad” is an outstanding start to the season
Basil was my substitution today. Even though I was at the market before 7 am, chives sold out early. The basil worked perfectly. Basil and mint together are one of my favorite herb combinations. Dill works its way into every thrown together salad I make -all summer long.
About the Recipe
I make homemade ricotta every other week or so. I love it so much that I have published my go-to recipe in the cooking club 3 or 4 times. My latest love, though, is a microwave recipe (yes, microwave) that cooks up in 4 minutes and is ready in 20. If you don’t make your ricotta, try to buy it from a shop that makes it fresh.
Like most chefs, I am a big fan of frozen peas. I also love fresh peas for this salad, but they aren’t at the market yet, so I opted for frozen. Once the snap peas arrive, I’ll make this salad with the whole pea – pod and all. They are beautiful sliced in half length-wise.
The lemon juice will start to discolor the peas in half an hour or so. Dress and plate the salad right before serving to preserve the color and freshness. Don’t toss the leftovers, though; they will taste delicious even the day after.
I hope you love this recipe! Buon Appetito!
For more recipes like this: Join the Club!
Just looking for a place to start: Here’s a good place to begin.
Step by Step Instructions
Spring Pea and Ricotta Salad
Ingredients
Ricotta
- 1 cup homemade ricotta
- 1 teaspoon lemon zest
Salad
- 8 ounces Spring peas -- frozen can be used
- 3/4 cup pea tendrils
- 1/4 minced fresh chives
- 1/4 cup torn fresh mint leaves
- 1/4 cup coarsely chopped fresh dill
- 1 tablespoon fresh lemon juice
Assemble
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- freshly ground black pepper
- 1 teaspoon lemon zest
Instructions
Ricotta
- Process ricotta and lemon zest together in the bowl of a food processor fitted with a metal blade until creamy. Set aside
Salad
- 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.
- Toss the peas, tendrils, chives, mint, dill, and lemon juice in a large bowl.
Assemble
- 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.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
MM-Green Summer Squash Salad
Take me to the lesson... MM-Green Summer Squash Salad Summer Squash Salad is a beautiful light salad with great texture and zing. 3 tablespoons rice wine vinegar2 tablespoons lemon juice1 tablespoon Dijon Mustard1 small shallot (minced)1/2 teaspoon Kosher salt=====2...
Summer Cherry Tomato Tart
By: Chef Laura Bonicelli Inspired by the beautiful cherry tomatoes my daughter and son-in-law grow and give me every year, I wrote this This Summer Cherry Tomato Tart recipe. It combines fresh, juicy tomatoes with a tangy mustard coulis, baked in a flaky, buttery...
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Recent Comments