Snap Pea Salad with Whipped Ricotta
Serves 4 (serving size: 1/2 cup)
A gorgeous tangle of crunchy peas, leafy pea tendrils, and fresh herbs cascades over a creamy mixture of ricotta cheese and lemon zest. It’s such a memorable salad that it will hold its own as the centerpiece of a meal. Serve alongside seared salmon fillets or sea scallops, grilled shrimp or chicken, or a slice of white pizza. Look for pea tendrils or shoots at your farmers market or Asian markets; if you can't find them, substitute watercress or arugula.
- 8 ounces sugar snap peas
- 2/3 cup part-skim ricotta cheese
- 1 teaspoon grated lemon rind, divided
- 1/2 cup pea tendrils or shoots
- 1/4 cup sliced fresh chives
- 2 tablespoons torn fresh mint
- 2 tablespoons coarsely chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Calories 108
- Fat 6.5g
- Satfat 2.5g
- Monofat 2.7g
- Polyfat 0.3g
- Protein 6g
- Carbohydrate 7g
- Fiber 2g
- Cholesterol 17mg
- Iron 1mg
- Sodium 197mg
- Calcium 103mg
- Sugars 5g
- Est. added sugars 0g
How to Make It
Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.
Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.
Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.