Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

By Melissa Clark

Updated April 15, 2019

  • Linda Xiao for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
5(1,926)
Comments
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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.

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Ingredients

Yield:4 servings

  • ¾ cup sliced radishes

  • 4 ounces sugar snap peas, sliced (about 1 ¼ cups)

  • 4 ounces ricotta salata, crumbled (about 1 cup)

  • ½ bunch mint leaves, torn (about ⅓ cup)

  • 1 clove garlic, minced

  • Pinch kosher salt, more to taste

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon balsamic vinegar

  • 3 tablespoons extra virgin olive oil

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 30 milligrams cholesterol; 206 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 2 grams fiber; 110 milligrams sodium; 6 grams protein; 2 grams sugar

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.

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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.

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Ratings

5 out of 5
1,926 user ratings
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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?

NancyinChi

Add more mint. Conceivably add a touch of sweet to the dressing. Maybe on a bed of arugula.

Amy

I really liked the combination of veggies. I added some cucumber. I couldn’t source that cheese so I used feta. I made the dressing as is. Upon tasting it, it was inedible, too much raw garlic flavour. I made a new version minus the garlic and it was delicious.

anna

stunning and delicious - made for a family party and everyone love it

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