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  • Sara Calderon

Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata

Updated: Nov 18, 2019


Photo by Linda Xiao

Early summer is snap pea season. They're sweet and crunchy and perfect for salads.

Snap peas are members of the legume family, which also includes lentils, chickpeas, and other beans we commonly buy dried or canned. Snap peas are a good source of vitamins B, C, and K, and minerals like manganese, copper, and phosphorus. The unique phytonutrients in green peas provide us with key antioxidant and anti-inflammatory benefits.


INGREDIENTS

  • ¾ cup sliced radishes

  • 1 ¼ cups sugar snap peas, sliced

  • 1 cup ricotta salata, crumbled

  • 1/3 cup mint leaves, torn

  • 1 clove of garlic, minced

  • Pinch kosher salt, more to taste

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon balsamic vinegar3 tablespoons extra virgin olive oil Freshly ground black pepper to taste


PREPARATION

  • 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.


Recipe from https://cooking.nytimes.com/recipes/1012582-sugar-snap-pea-salad-with-radishes-mint-and-ricotta-salata

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© 2019 by Sara Calderon