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–+ servings

Spring Pea and Ricotta Salad

© Chef Laura Bonicelli
Spring Pea and Ricotta Salad is an unusual visual treat.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course MM-Blue, Salad, Starters
Cuisine American
Servings 4
Calories 215 kcal

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

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 215kcalCarbohydrates: 10gProtein: 10gFat: 15gSaturated Fat: 6gCholesterol: 31mgSodium: 345mgPotassium: 205mgFiber: 3gSugar: 3gVitamin A: 708IUVitamin C: 24mgCalcium: 143mgIron: 1mg
Keyword herbs, ricotta
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