Sugar Snap Pea and Mint Salad with Fresh Ricotta and Lemon Poppy Seed Vinaigrette
The energizing salad all the “Top Chef Canada” judges love
Ingredients
- Ricotta and Salad
- 2 cups heavy cream
- 2 cups whole milk
- 1 1/2 tsp kosher salt
- 2 lemons squeezed
- 2 cups sugar snap peas julienned
- 1/4 cup fresh mint julienned plus garnish
- Lemon Poppy Vinaigrette
- 1 lemon zested, plus more for garnish
- 1/2 clove garlic grated
- 2 tbsp extra virgin olive oil plus more to finish dish
- 1 tsp kosher salt
- 1/2 lemon juiced—around 1 tbsp
- 1 tbsp poppy seeds plus more for garnish
- cracked black pepper to finish
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place the cream, whole milk and salt in a pot and bring to an almost boil. Remove from the heat and place in the lemon juice. Mix with a spoon and slowly watch the cream mixture separate. Pour into a cheese cloth over a bowl and place in the fridge. After letting strain for a couple hours, remove from the fridge and whip before using with a whisk.
- Schmear a nice amount on the bottom of a shallow bowl. Place the julienned peas and the 1/4 cup of julienned mint in a bowl and pour the vin over it. Toss with hands and lay the salad on top of the ricotta. Finish with more lemon zest, a sprinkle of poppy, cracked black pepper, fresh mint and a nice drizzle of extra virgin olive oil.
Recipe Notes
For the Ricotta, you can obviously just buy already made ricotta but if you want to make your own, here is a recipe. It’s so easy to make!
