Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Author
Katie Kambridge
Source of Recipe
New York Times - June 17, 2009
Serves/Makes/Yields
4
Recipe Description

I recently devoured a sugar snap pea and radish salad at Locanda Verde, a new restaurant in TriBeCa, that was so succulent and sprightly that I became more determined than ever to make sure my next haul was large enough to accommodate both prodigious snacking and salad. Inspired, I also picked up some radishes, which have a gentle bitterness that pairs well with the crisp sugariness of the peas. Locanda Verde’s chef, Andrew Carmellini, dressed his salad with two pestos, a Sicilian one made from sun-dried tomatoes, almonds and olive oil, and a regular basil pesto. I thought about trying to recreate Mr. Carmellini’s dish, liking the idea of those Sicilian flavors. But because I didn’t have any sun-dried tomatoes and wasn’t in the mood to run back out to the market, I decided to get as close to Sicily as I could with the ingredients I had on hand.

There was plenty of mint in the pots on the deck. I wasn’t sure whether mint is used in Sicily, but mint and peas is a classic combination. So I went with it, tossing the picked leaves into the bowl with the sliced peas and radishes. Next I thought about adding a rich, decadent element to keep the salad from veering into abstemious territory. The nuts and good olive oil in Mr. Carmellini’s salad served that same purpose.

I chose crumbles of pale ricotta salata. Mixed into the dressing, ricotta salata, which is pressed and salted ricotta, breaks down slightly, adding a creamy texture along with its milky cheese tang. I also added garlic and lemon because I thought they should be present in any dish edging its way toward the Mediterranean. I mixed everything together and took a big bite. It was nothing like the pristine salad I ate at the restaurant, but it was sweet, salty, creamy and fresh tasting in its own way. And best of all, the peas stayed on the fork.

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. 

Preparation

1. In a large bowl, toss together the radishes, peas, ricotta and mint.

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.

3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary. 

Type of Cuisine
Type of Meal