Sugar Snap Pea and Mint Salad with Fresh Ricotta and Lemon Poppy Seed Vinaigrette

The energizing salad all the “Top Chef Canada” judges love

Sugar Snap Pea and Mint Salad with Fresh Ricotta and Lemon Poppy Seed Vinaigrette
Sugar Snap Pea and Mint Salad with Fresh Ricotta and Lemon Poppy Seed Vinaigrette
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Place the cream, whole milk and salt in a pot and bring to an almost boil. Remove from the heat and place in the lemon juice. Mix with a spoon and slowly watch the cream mixture separate. Pour into a cheese cloth over a bowl and place in the fridge. After letting strain for a couple hours, remove from the fridge and whip before using with a whisk.
  2. Schmear a nice amount on the bottom of a shallow bowl. Place the julienned peas and the 1/4 cup of julienned mint in a bowl and pour the vin over it. Toss with hands and lay the salad on top of the ricotta. Finish with more lemon zest, a sprinkle of poppy, cracked black pepper, fresh mint and a nice drizzle of extra virgin olive oil.
Recipe Notes

For the Ricotta, you can obviously just buy already made ricotta but if you want to make your own, here is a recipe. It’s so easy to make!