Whipped Lemon Ricotta with Snap Pea Salad
Whipped Lemon Ricotta with Snap Pea Salad: A Fresh and Flavorful Spring Delight
Spring is in the air, and what better way to celebrate the season than with a light, fresh, and flavorful dish? Whipped lemon ricotta with snap pea salad combines creamy, citrusy ricotta with crisp, vibrant snap peas for a taste of sunshine on your plate. Whether you’re preparing it as a light lunch, appetizer, or a side dish to complement your main course, this delightful recipe is sure to brighten your meal.
Why This Dish is Perfect for Spring:
Spring is all about fresh, vibrant ingredients, and this whipped lemon ricotta with snap pea salad hits the mark. The snap peas are in season, making them the perfect addition to any spring recipe. The whipped lemon ricotta brings a touch of indulgence without feeling heavy, making it an ideal choice for a light and satisfying meal. Plus, it’s a visually stunning dish with bright colors and a mix of textures that will impress any guest.
Why You’ll Love Whipped Lemon Ricotta with Snap Pea Salad
Whipped lemon ricotta is creamy, zesty, and a perfect pairing with the sweetness and crunch of snap peas. This dish is:
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Light and refreshing: Ideal for spring and summer, it’s a great way to enjoy seasonal vegetables.
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Packed with flavor: The tangy lemon ricotta complements the crisp snap peas for a balanced bite.
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Versatile: Serve it as a side, appetizer, or even as a light main dish.
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Healthy: High in protein, vitamins, and antioxidants, this dish is not only delicious but good for you.
Tips for Making the Perfect Whipped Lemon Ricotta:
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For extra creaminess: Use whole milk ricotta for a richer texture. If you prefer a lighter option, part skim ricotta works just as well.
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Fresh herbs make a difference: Fresh mint adds a refreshing flavor to the snap pea salad, but you can also experiment with basil, thyme, or even parsley.
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Make it ahead: The whipped ricotta can be made in advance and stored in the refrigerator for up to 2 days, making it a great option for meal prep.
This Dish pairs wonderfully with:
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Grilled chicken or fish for a balanced, protein packed meal.
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Toasted baguette slices or crostini for a simple appetizer.
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Quinoa or couscous as a base for a more filling salad.
Whipped lemon ricotta with snap pea salad is the perfect way to embrace the flavors of spring. With its creamy ricotta and crisp peas, this dish is light, refreshing, and full of vibrant flavors. Whether you’re serving it as a starter or side, it’s sure to become a favorite in your spring recipe rotation. Try it today, and tag me @TheMadTable and let me know what you think!
Whipped Lemon Ricotta with Snap Pea Salad
Ingredients
- Snap Pea Salad:
- 8 ounces sugar snap peas
- 2/3 cup ricotta, homemade or store bought
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus more for serving
- ½ small garlic clove, finely grated
- ¼ cup extra-virgin olive oil, plus more for serving
- 1 cup finely chopped mixed chives, parsley, mint, and/or tarragon
- ½ cup pea shoots or other greens
- everything bagel seasoning, for serving (optional)
- Homemade Ricotta: Optional
- 4 cups whole milk
- 1½ cups heavy cream
- 2 teaspoons kosher salt
- 2 fresh lemons, juiced
Instructions
- Snap Pea Salad:
- 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.
- In a food processor, whip the ricotta, lemon zest, lemon juice, garlic, and ¼ cup of olive oil until smooth. Spread ricotta mixture on a platter.
- Slice open the peas and combine them with greens and herbs of choice. Top over the ricotta. Finish with a little extra fresh lemon juice, olive oil, and bagel seasoning (if using). Enjhoy!
- Homemade Fresh Ricotta:
- Line a strainer with 2 layers of cheesecloth and place a strainer over a large bowl.
- Cut lemons in half and squeeze juice in a small bowl; strain pulp and seeds. Set aside until ready to use.
- 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 - 195ºF.). Milk should be steamy with foam at the sides of the pan. Remove the pan from the heat; pour in lemon juice. Softly stir, once or twice, and let the milk sit undisturbed for 10 minutes (this step is very important, the milk, cream and lemon juice need to coagulate).
- Pour the mixture into the cheesecloth-lined strainer. Allow curds to drain 20-30 minutes, carefully twist the cheesecloth to remove excess liquid. The longer your mixture drains, the thicker the ricotta will get! Once you are done straining, transfer the cheese to a container and discard the cheesecloth. Ricotta will keep fresh in the refrigerator for up to 4-5 days.
