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Ingredients
- 1/2 cup whole milk ricotta
- 4 tablespoons extra virgin olive oil, plus more for drizzle
- kosher salt
- 1/4 tsp freshly ground pepper
- 2 cups sugar snap peas 1/2 pound
- 2 tablespoons thinly sliced scallions
- 2 tablespoons coarsely chopped flat leaf parsley
- 3 tablespoons coarsely chopped mint
- 2 tablespoons freshly squeezed lemon juice
- flaky sea salt such as Maldon
Preparation
Step 1
1 line sieve cheesecloth or dish towel place ricotta in sieve and refrigerate overnight until cheese loses water and thickens
2 small bowl whisk ricotta and 2 tablespoons oil until smooth. season with kosher salt and pepper to taste. continue to whisk until fluffy and creamy. set aside
3bring a pot of salted water to boil. blanch pease 30-40 seconds. drain transfer to bowl of salted ice water. when chilled drain and spread to dry
4 rinse large bowl and dry add peas, scallions, parsley, mint 1/4 tsp pepper lemon juice and 2 tablespoons oil and stir.
5 to serve divide ricotta evenly and top each with 1/2 cup peas. finish with a drizzle of oil and sea salt.
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