CANTALOUPE WITH SUGAR SNAP PEAS AND RICOTTA SALATA
The sweet but firm flesh of a Honey Kiss melon works especially well for cutting into ribbons; if using cantaloupe, use one that's slightly underripe.
Provided by Anna Stockwell
Categories Bon Appétit Salad Summer Cantaloupe Melon Sugar Snap Pea Cheese Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Brunch Lunch
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
- Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.
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