Michelle brought this salad for dinner in February and I really enjoyed it. It's light and full of fiber.
SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA
Yields 4 servings
Ingredients
- 3/4 cup sliced radishes
- 4 ounces sugar snap peas, sliced (about 1 1/4 cups)
- 4 ounces ricotta salata, crumbled (about 1 cup)
- 1/3 cup of torn mint leaves
- 1 garlic clove, mined
- pinch of kosher salt
- 1 TBSP fresh squeezed lemon juice
- 1 tsp balsamic vinegar
- 3 TBSP olive oil
- fresh ground black pepper to taste
Preparation
- In a large bowl, toss together 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 the salad and toss well to combine. Taste and add more salt and pepper if necessary.
