Baked Ricotta Salad with Garden Peas, Radish & Mint
I love how salads transform as soon as spring arrives. Tender green pea shoots, pink radishes, sweet garden peas and mild herbs like chives, dill and mint all match beautifully together. Topped with warm lemon-fragranced ricotta, this salad will make a fantastic lunch on its own or a colourful side to grilled salmon or chicken.
NOTES: If pea shoots aren’t available, opt for any tender green or a mild lettuce like Boston lettuce. And frozen peas, thawed and drained, work just fine here, since fresh garden peas have such a brief season.
Ingredients
- 1 cup (225 g) ricotta cheese
- ¼ cup (25 g) grated Parmesan cheese
- 1½ tsp finely grated lemon zest
- 1 tsp finely chopped fresh thyme
- 4 cups (360 g) pea shoots
- 3 cups (315 g) sliced cucumbers
- 6 radishes, thinly sliced
- 1 cup (210 g) fresh garden peas
- 1 recipe Classic French Vinaigrette made with white wine vinegar and 1 Tbsp (4 g) Chopped fresh dill and 2 tsp chopped fresh mint
Classic French Vinaigrette
- Makes about ½ cup (125 mL)
- Prep time: Under 5 minutes
- 2 tsp Dijon mustard
- 1 Tbsp (15 mL) white wine vinegar
- 3 Tbsp (45 mL) water
- 1 small shallot, finely diced
- ⅓ cup (80 mL) extra-virgin olive oil
- Salt and black pepper
Note: The vinaigrette will keep in a closed jar in the fridge for up to 1 week.
Step by Step Instructions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a small bowl, stir the ricotta, Parmesan, lemon zest and thyme. Spread this into a small baking dish and bake, uncovered, for about 10 minutes to warm it through.
Step 3
While the ricotta warms, assemble the salad. Arrange the pea shoots on a platter or on individual salad plates. Top with the cucumbers, radishes and peas. Spoon the vinaigrette overtop and season lightly with salt and pepper.
Step 4
Dollop the warm ricotta onto the salad and sprinkle with chives. Serve immediately.
