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
- Ricotta and Salad
- 2 cups heavy cream
- 2 cups whole milk
- 1 1/2 tsp kosher salt
- 2 lemons squeezed
- 2 cups sugar snap peas julienned
- 1/4 cup fresh mint julienned plus garnish
- Lemon Poppy Vinaigrette
- 1 lemon zested, plus more for garnish
- 1/2 clove garlic grated
- 2 tbsp extra virgin olive oil plus more to finish dish
- 1 tsp kosher salt
- 1/2 lemon juiced—around 1 tbsp
- 1 tbsp poppy seeds plus more for garnish
- cracked black pepper to finish
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Ingredients
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Instructions
- 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.
- 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!
