Ingredients
Salad
- 2 cups shelled English peas (spring peas)
- 2 stalks green onions (greenish white bottom part, thinly sliced on a bias)
- 2 1/2 oz sprouts (top 1 inch or more, as desired)
- 2 tbsp minced fresh parsley
- 1 tbsp minced fresh mint
- salt and freshly ground pepper to taste
Lemon-Ricotta Dressing
- 1/2 cup whole-milk ricotta
- 1 lemon (zested and juiced)
Instructions
- Prepare the lemon-ricotta dressing: In a small bowl, combine the whole-milk ricotta, lemon zest, and lemon juice. Mix thoroughly until smooth and set aside to allow the flavors to meld.
- Steam the peas: Fill the bottom of a pot with 2 inches of water and bring to a rolling boil. Place shelled peas in a steamer tray and cover with a lid. Steam for about 4 minutes or until peas are tender but still vibrant green. Immediately remove the steamer tray and rinse the peas under cold water to stop cooking. Allow them to cool completely for about 15 minutes.
- Assemble the salad: In a medium bowl, combine the thinly sliced green onions, minced fresh parsley, minced fresh mint, and the radish sprouts. Add the cooled steamed peas to this mixture and toss gently to combine all ingredients evenly.
- Toss with dressing and season: Pour the prepared lemon-ricotta dressing over the salad and gently toss to coat all the components. Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
Notes
- To shell fresh peas, simply remove the peas from their pods before cooking.
- For best flavor, use fresh herbs and freshly zested lemon.
- Chilling the salad slightly before serving enhances its refreshing taste.
- This salad is best enjoyed the same day but can be stored in the refrigerator for up to 24 hours.
- Feel free to add other fresh herbs like chives or dill for variation.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Steaming
- Cuisine: American
- Diet: Vegetarian
