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
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Ingredients
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3
large handfuls mixed salad greens
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2
large handfuls sugar snap peas
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2 tablespoons
finely minced red onion
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1 ounce
ricotta salata grated with the fine teeth of a box grater (about 1/4 cup)
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1 tablespoon
sherry vinegar
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1/2 teaspoon
dijon mustard
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1/4 cup
extra virgin olive oil
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salt
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freshly ground black pepper
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pinch
sugar (optional)
Directions
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Wash and dry your salad greens, then tear into bite-sized pieces. (I do this all in my salad spinner.) Set aside.
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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.
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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.
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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.
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Divide greens evenly between 2 plates, then top each serving with half of the pea mixture. Grate more fresh pepper on top of desired.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.
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