Snow Pea Salad with Corn, Ricotta and Mint
Snow Pea Salad with Corn, Ricotta and Mint
What better way to celebrate the onset of summer than a refreshing bowl of crisp snow peas, sweet yellow corn, and light, creamy ricotta? Perfect for entertaining, this salad makes a colorful addition to any buffet and won’t wilt in the heat like leafy greens. The vegetables are dressed in white balsamic vinaigrette with hints of citrus, mint, and herbs de Provence. Farm-fresh ricotta takes center stage, with a touch of heat from the piment d’Esplette and a crunchy mix of toasted cashews, sunflower and pumpkin seeds. Use part-skim ricotta or even light cottage cheese to cut down on calories for an even healthier take on this seasonal dish.
Difficulty:
Prep Time: 25 minutes
Serves 4
Ingredients:
3 Tbsp. white balsamic vinegar
zest of ½ lemon
1 Tbsp. lemon juice
2 ½ Tbsp. extra virgin olive oil, divided
1 pint snow peas, washed and trimmed
2 ears yellow corn, husked & cut off the cob
2 Tbsp. fresh mint (chiffonade)
½ tsp. herbs de Provence
sea salt & pepper, to taste
1 cup fresh Ricotta
2 Tbsp. quartered cashews
1 Tbsp. sunflower seeds
1 Tbsp. pumpkin seeds
¼ tsp. Esplette, divided
Technique:
•In a medium-size salad bowl, combine the lemon zest, juice, and vinegar; slowly stream in 2T olive oil while whisking.
•Julienne the snow peas lengthwise and cut in half to make 2” matchsticks.
•In a small bowl, combine nuts, seeds, and Esplette. Sprinkle over the salad and serve cold.
oIf preparing in advance, keep vegetables and dressing separate. Season with salt and pepper at the end and finish with nuts before serving so they don’t get soggy.
Tuesday, May 29, 2012