Snap Pea, Radish And Ricotta Salata Salad Recipe

Use the season's sweet snap peas in a crisp salad

By Tasting Table Staff

At the risk of sounding trite, if you want to take advantage of late spring's sweet snap peas, well, you'd better snap to it. The short season for these crisp vegetables is upon us. One of the best ways to showcase them is in this foolproof salad recipe from our Test Kitchen, which combines the peas with cool radishes, basil and ricotta salata. Chopped hazelnuts, torn basil and an unfussy lemon-and-olive-oil dressing round out the dish, which takes just minutes to make. So get to your market–and make it snappy.

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Recipe from the Tasting Table Test Kitchen

Snap Pea, Radish, Basil and Ricotta Salata Salad

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Use the season's snap peas in a crisp salad with radishes, basil and ricotta salata.

Prep Time
20
minutes
Cook Time
10
minutes
servings
4
servings
Total time: 30 minutes

Ingredients

  • 2 tablespoons hazelnuts
  • Ice
  • 1 teaspoon kosher salt
  • 1 pound snap peas, vine end trimmed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon flaky sea salt
  • 6 medium radishes, trimmed and sliced into thin wedges
  • 2 tablespoons crumbled ricotta salata
  • 6 large basil leaves, roughly torn

Directions

  1. Preheat the oven to 350°. On a rimmed baking sheet, add the hazelnuts and roast until toasted, about 8 minutes. Enclose the hazelnuts in a kitchen towel, then use the towel to rub the papery skins from the hazelnuts. Unwrap and set the hazelnuts aside to cool completely before roughly chopping.
  2. To a medium bowl, add ice and water and set aside. Bring a large saucepan of water to a boil. Add the kosher salt and the snap peas and simmer until the peas are crisp-tender, about 1 minute. Drain the snap peas in a colander and immediately transfer them to the ice-water bath to stop the cooking. Once the snap peas are chilled, drain, then transfer the vegetables to a kitchen-towel-lined baking sheet pan to drain further.
  3. In a large bowl, whisk together the lemon juice, olive oil and sea salt. Add the drained snap peas and the radishes and toss to combine. Sprinkle the ricotta salata, torn basil and chopped hazelnuts over the top and serve. Calories per Serving: 140; Sodium: 330mg; Total Carbohydrate: 10g; Fiber: 3g; Protein: 5g; Fat: 9g
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