Italian · Sides
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for an easy salad that's sweet, salty, creamy and fresh tasting. Choose sugar snaps over shelled peas: eaten pod and all (no shucking required), they're easier to grab and have the same bright sweetness.
Ingredients
Serves 4- ¾ cupsliced radishes
- 4 ozsugar snap peas, sliced
- 4 ozricotta salata, crumbled
- ½ bunchmint leaves, torn
- 1 clovegarlic, minced
- kosher salt, more to taste
- 1 tbspfreshly squeezed lemon juice
- 1 tspbalsamic vinegar
- 3 tbspextra virgin olive oil
- Freshly ground black pepper to taste
Method
- 01
In a large bowl, toss together the radishes, peas, ricotta and mint.
- 02
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.
- 03
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.