Best Snap Pea Salad With Whipped Ricotta Recipes

Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

Snap Pea Salad image

Provided by Gavin Kaysen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
2 cups plain, whole-milk Greek yogurt
1/2 cup water, divided
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup freshly grated Parmesan
2 cups snap peas
2 cups snow peas
Kosher salt
Freshly ground black pepper
2 tablespoons sunflower seeds, toasted, toast in a hot skillet, 5 minutes
1/2 cup pea shoot tendrils, plus more for garnish
3 radishes

Steps:

Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

Snap Pea Salad with Whipped Ricotta Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

8 ounce sugar snap peas
2/3 cup ricotta cheese
1 teaspoon lemon zest, grated and divided
1/2 cup pea tendrils or shoots
1/4 cup sliced fresh chives
2 tablespoons fresh mint, torn
2 tablespoons fresh dill, coarsely chopped
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper

Steps:

Bring a medium saucepan of water to a boil over high. Add peas and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.