A gorgeous tangle of crunchy peas, leafy pea tendrils, and fresh herbs cascades over a creamy mixture of ricotta cheese and lemon zest. It’s such a memorable salad that it will hold its own as the centerpiece of a meal. Serve alongside seared salmon fillets or sea scallops, grilled shrimp or chicken, or a slice of white pizza. Look for pea tendrils or shoots at your farmers market or Asian markets; if you can't find them, substitute watercress or arugula.
8 ounces sugar snap peas
2/3 cup part-skim ricotta cheese
1 teaspoon grated lemon rind, divided
1/2 cup pea tendrils or shoots
1/4 cup sliced fresh chives
2 tablespoons torn fresh mint
2 tablespoons coarsely chopped fresh dill
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.
Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.
Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.