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We're all adults here, so it's time to admit that peas can actually be delicious. I'm not talking the frozen, mushy, grey peas of your childhood. I'm talking fresh English peas lightly blanched. I actually created this recipe completely from scratch. Usually I'm a recipe thief, absconding with other people's culinary inspiration and bastardizing it until it satisfies my particular palette. But this. This is ALL me. Ok now I'm bragging a little bit. Once you taste this delicious thing, you'll know why. Also, naysayers: yes, a salad is still a salad if it has a schmear of ricotta on the bottom. All salad should have cheese you silly pea-ons! 

Ingredients:

1 cup fresh English peas

8 baby yellow potatoes, sliced

2 Persian cucumbers, quartered and diced

2/3 cup fresh ricotta cheese

1/4 cup fresh mint, chopped

1/2 cup microcgreens

1 large lemon

Olive oil

Maldon sea salt

Directions:

Bring a pot of water to boil, and add peas. Cook for 1-2 minutes until peas just darken in color. Drain and plunge immediately into a bath of ice water (heavy on the ice.) Add potatoes to a pot and cover with water. Salt generously. Bring to a boil and cook until potatoes are fork tender. Drain and cover with ice to stop the cooking. 

Spread ricotta cheese on the bottom of your serving platter with the back of a spoon. Zest 1/2 of lemon on top of the cheese. Layer cooked potatoes, cucumbers, and peas on top of the cheese. Sprinkle mint evenly over the plate. Add a pile of to the center of the plate. Zest the other 1/2 of lemon on top of the whole plate, and then squeeze the juice from 1/2 of lemon over the dish. Generously drizzle with olive oil and top with Maldon sea salt. Serve with crusty bread. 


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