Whipped Lemon Ricotta with Snap Pea Salad



Whipped Lemon Ricotta with Snap Pea Salad

Servings 4


Snap Pea Salad

  • Ingredients:
  • 2/3 cup fresh ricotta 
or store bought, (fresh is easy to make and 100 x better!)
  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • 1 garlic clove, finely grated
  • ¼ cup extra-virgin olive oil, plus extra for drizzling at the end
  • 1 cup finely chopped mixed chives, parsley, mint 
and/or tarragon
  • kosher salt
  • black pepper
  • 8 ounces sugar snap peas
  • ½ cup pea shoots (optional)
  • fresh mint and lemon rind for garnish
  • everything bagel seasoning (optional)

Fresh Ricotta (homemade version)

  • Ingredients:
  • 8 cups 1/2 gallon best-quality whole milk
  • cup heavy cream
  • 1 teaspoon coarse salt
  • 2 lemons, squeezed

Snap Pea Salad

In a food processor, puree the ricotta, lemon zest, 2 tablespoons lemon juice, garlic and ¼ cup of olive oil until smooth. Stir in 
the herbs and season generously with salt and pepper.

Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green, about 1 minute (leaving them crunchy). Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Slice open the peas and toss with pea shoots, fresh mint and lemon juice.

Spread ricotta mixture on a platter, top with peas and herb mixture. Garnish with fresh mint and bagel seasoning (if using) and drizzle with olive oil.

Homemade Fresh Ricotta

Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.