Whipped Lemon Ricotta with Snap Pea Salad



Whipped Lemon Ricotta with Snap Pea Salad

Servings 4


Homemade Fresh Ricotta:

  • Ingredients:
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon coarse salt
  • 2 lemons
  • Snap Pea Salad:
  • 2/3 cup fresh ricotta
  • 1 teaspoon finely grated lemon zest plus 3-4 tablespoons fresh lemon juice
  • 1 small 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 or other greens
  • extra fresh mint, for garnish (optional)
  • everything bagel seasoning, for garnish (optional)


  1. Homemade Fresh Ricotta:

  2. Line a strainer with 2 layers of cheese-cloth and place strainer over a large bowl. Set aside (near sink) until ready to use.

  3. Cut lemons in half and squeeze juice in a small bowl; strain pulp and seeds. Set next to the stove until ready to use.

  4. Combine milk, cream, and salt in a 4- to 5-quart pot; heat mixture over medium-high heat, stirring frequently to prevent scorching until you have a gentle boil (190º F.). Milk should be steamy with foam at the sides of the pan. Remove pan from the heat; pour in lemon juice. Softly stir, once or twice, and let the milk sit undisturbed for 10 minutes (walk away- if not you will not be able to resist!!!).

  5. Place strainer with bowl inside the sink and gently pour the mixture into the cheesecloth-lined strainer. Allow curds to drain 20-30 minutes, removing liquid from the bowl ocassionally. The longer your mixture drains, the thicker the ricotta! Once you are done straining, transfer cheese to a container and discard the cheesecloth. Ricotta will keep fresh in the refrigerator up to 4-5 days.

  6. Snap Pea Salad:

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

  8. In a medium saucepan, bring water to a boil over high heat. Add peas, and cook just until bright green, about 1-2 minutes (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.

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

  10. Enjoy!