Sugar Snap Pea Salad With Sherry Vinaigrette Recipes

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SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA



Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

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.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

SUGAR SNAP PEA SALAD WITH SHERRY VINAIGRETTE



Sugar Snap Pea Salad with Sherry Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 4 to 6

Number Of Ingredients 8

2 small shallots, minced
1 1/2 tablespoons Sherry vinegar*
3 tablespoons extra-virgin olive oil
1 pound sugar snap peas, trimmed
1/2 cup thinly sliced fresh basil leaves
3 tablespoons chopped fresh parsley leaves
2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces
*available at specialty foods shops and some supermarkets.

Steps:

  • In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
  • In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
  • Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.

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