Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

Name: Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Total time: 10 min
Yield: 4 servings
Cuisine: italian
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); 1/2 bunch mint leaves, torn (about 1/3 cup); 1 clove garlic, minced; Pinch kosher salt, more to taste; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon balsamic vinegar; 3 tablespoons extra virgin olive oil; Freshly ground black pepper to taste

By Melissa Clark

Total Time: 10 minutes
Rating: 5(1,748)
Comments: Read comments

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That’s why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they’re easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Featured in: Resistance Is Futile, Sweet Pea

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Ingredients

Yield:4 servings

¾cup sliced radishes
4ounces sugar snap peas, sliced (about 1¼ cups)
4ounces ricotta salata, crumbled (about 1 cup)
½bunch mint leaves, torn (about ⅓ cup)
1clove garlic, minced
Pinch kosher salt, more to taste
1tablespoon freshly squeezed lemon juice
1teaspoon balsamic vinegar
3tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, toss together the radishes, peas, ricotta and mint.
Step 2
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.
Step 3
Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Ratings

5 out of 5

1,748 user ratings

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Comments

Thomas Sherman6 years ago

Excellent salad! After absorbing the notes from others, I used 1.5 lbs of sugar snap peas, tripled the radishes, doubled the vinaigrette, and used half the cheese in the form of feta. Served 10 people as a starter. Thank you all.

JayGee6 years ago

Ricotta and ricotta salata are not the same thing. Ricotta resembles cottage cheese, but ricotta salata is a harder, drier cheese.

Lucia Hatch6 years ago

How to slice? Sideways? Lengthwise? The latter is what the photo seems to show, but I don't know how to achieve that without slicing my finger and having the little peas get all over. Suggestions?

Lian2 weeks ago

Had to modify the ratio/measurements (the recipe doesn’t yield a lot), but a delicious easy salad recipe for summer! Perfect to whip up quickly when it’s hot out and you don’t want to cook on the stove. Fresh and sweet!

katie1 month ago

Sadly, the picture makes this dish look bright and beautiful — which it is, BEFORE you add the balsamic and oil dressing. This changes the color of the veggies and ricotta to a disgusting brown color. I made this to serve to a guest and it looks gross. I rate it 2 stars because it is delicious — but it loses 3 stars for false advertising in the aesthetics department.

Deb R1 month ago

I made this as written. It was delicious. Everyone enjoyed it. Next time I'm going to leave out the cheese. It was not needed. I'm also going to put more mint in it.

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