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Description
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.
Ingredients
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3/4cup sliced radishes 4ounces sugar snap peas, sliced (about 1 1/4 cups) 4ounces ricotta salata, crumbled (about 1 cup) 1/2bunch mint leaves, torn (about 1/3 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
Directions
In a large bowl, toss together the radishes, peas, ricotta and mint. 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. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
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