Author Notes: Some of the first things I can harvest from my veggie garden are salad greens and sugar snap peas. I decided to turn them into a summery salad. —hardlikearmour
large handfuls mixed salad greens
large handfuls sugar snap peas
tablespoons finely minced red onion
ounce ricotta salata grated with the fine teeth of a box grater (about 1/4 cup)
tablespoon sherry vinegar
teaspoon dijon mustard
cup extra virgin olive oil
freshly ground black pepper
- Wash and dry your salad greens, then tear into bite-sized pieces. (I do this all in my salad spinner.) Set aside.
- Cut the sugar snap peas into thin slices on the bias, discarding the stem ends. (Slice several at once to save time.) Place in a bowl. Add the minced red onion and ricotta salata and stir to combine. Set aside.
- Whisk the vinegar, mustard, olive oil in a bowl until emulsified. Season to taste with salt and pepper. Add a pinch of sugar if the acidity needs to be softened.
- Pour about 1/4 of the dressing into the bowl with the pea mixture. Stir until peas are evenly coated with dressing. Set aside. Add salad greens to bowl with dressing, and toss to coat.
- Divide greens evenly between 2 plates, then top each serving with half of the pea mixture. Grate more fresh pepper on top of desired.
- This recipe was entered in the contest for Your Best Dish in the Raw