With the weather predicted to improve, it’s time for salads! Sugar snap peas, also referred to as sugar peas or snap peas, are loved by many for their sweet & delicate taste and their wonderful crunch. The cylindrical pods have a thick, edible skin that surrounds the round seeds inside it. The sugar snap peas available today are a cross between snow peas and English peas, and were developed by plant breeders in the 1970s in Idaho. Being a cool season fruit, they are most readily available from late winter through Spring. That makes them the perfect thing to eat right now with the Winter-then-Summer-back-to-Winter-but-currently-sorta-Springlike weather we have been experiencing over the past week and a half!
Arugula is the other major component of this salad. It too is a cool weather plant, but the leafy green vegetable hails from the Mediterranean region and has been harvested as early as the 6th century BC. Its peppery flavor goes well with the fresh snap of the sugar peas. Add some fresh herbs, a kiss of lemon, a touch of dressing, all mixed together and served on a bed of whipped ricotta and you have today’s fresh and bright salad recipe!
Snap Pea Salad Over Ricotta
Snap Pea Salad with Whipped Ricotta (adapted from cookinglight.com) Time Required: 15 minutes, Serves 4
Ingredients:
- 8 ounces sugar snap peas
- 1 cup part-skim ricotta cheese
- 1 1/4 teaspoons grated lemon zest, divided
- 1/2 cup arugula
- 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
Directions:
Using a vegetable steamer set over a medium saucepan of boiling water, steam the snap peas for 2-3 minutes, until they are bright green and just barely tender.
Steam the sugar snap peas.
Immediately transfer the peas to a bowl of ice water and let them stand for 5 minutes. Drain and dry the peas. Thinly slice them lengthwise.
The ice bath halts the cooking process.
Process the ricotta and 3/4 teaspoon lemon zest in a food processor until smooth and creamy, about 15 seconds.
Whip the ricotta with some lemon zest.
Spread the cheese mixture on a serving platter.
Spread the ricotta on a serving platter.
Toss together the sliced snap peas, arugula, chives, mint, and dill in a large bowl. Combine the oil with the lemon juice, salt, pepper, and remaining 1/2 teaspoon lemon zest in a small bowl and drizzle it over the vegetables and herbs, gently mixing it together.
Add the dressing to the greens.
Arrange the salad on top of the ricotta mixture and serve immediately.
Lots of Spring flavor here!
This salad is full of Spring flavors! ~Linda
Snap Pea Salad with Whipped Ricotta (adapted from cookinglight.com) Time Required: 15 minutes, Serves 4
Ingredients:
- 8 ounces sugar snap peas
- 1 cup part-skim ricotta cheese
- 1 1/4 teaspoons grated lemon zest, divided
- 1/2 cup arugula
- 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
Directions:
Using a vegetable steamer set over a medium saucepan of boiling water, steam the snap peas for 2-3 minutes, until they are bright green and just barely tender. Immediately transfer the peas to a bowl of ice water and let them stand for 5 minutes. Drain and dry the peas. Thinly slice them lengthwise.
Process the ricotta and 3/4 teaspoon lemon zest in a food processor until smooth and creamy, about 15 seconds. Spread the cheese mixture on a serving platter.
Toss together the sliced snap peas, arugula, chives, mint, and dill in a large bowl. Combine the oil with the lemon juice, salt, pepper, and remaining 1/2 teaspoon lemon zest in a small bowl and drizzle it over the vegetables and herbs, gently mixing it together. Arrange the salad on top of the ricotta mixture and serve immediately.