Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

By Melissa Clark

Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(1,827)
Comments
Read comments

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That’s why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they’re easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Featured in: Resistance Is Futile, Sweet Pea

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • ¾cup sliced radishes
  • 4ounces sugar snap peas, sliced (about 1¼ cups)
  • 4ounces ricotta salata, crumbled (about 1 cup)
  • ½bunch mint leaves, torn (about ⅓ cup)
  • 1clove garlic, minced
  • Pinch kosher salt, more to taste
  • 1tablespoon freshly squeezed lemon juice
  • 1teaspoon balsamic vinegar
  • 3tablespoons extra virgin olive oil
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

206 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 6 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, toss together the radishes, peas, ricotta and mint.

  2. Step 2

    Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

  3. Step 3

    Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,827 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Thomas Sherman

Excellent salad! After absorbing the notes from others, I used 1.5 lbs of sugar snap peas, tripled the radishes, doubled the vinaigrette, and used half the cheese in the form of feta. Served 10 people as a starter. Thank you all.

JayGee

Ricotta and ricotta salata are not the same thing. Ricotta resembles cottage cheese, but ricotta salata is a harder, drier cheese.

Lucia Hatch

How to slice? Sideways? Lengthwise? The latter is what the photo seems to show, but I don't know how to achieve that without slicing my finger and having the little peas get all over. Suggestions?

Lisa G

I too used Feta cheese. I also have added celerywhich is a nice addition to bulk it up a bit

Elaine

Followed the recipe faithfully (including ricotta salata). Was skeptical of the balsamic vinegar (thought maybe it would want a champagne citrus or a pomegranate vinegar) but the balsamic was actually perfect and gave it a bass/umami note that contrasts nicely with all of the sharp greens. Appreciated that I could make it a day ahead.

Maryann

I added watermelon cubes to this salad as suggested by another reader. A delightful summer salad.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.