Snap Pea, Radish, Basil and Ricotta Salata Salad
A bright and refreshing way to get your vegetables.
2 tbsp. hazelnuts
1 tsp. kosher salt
1 pound snap peas, vine end trimmed
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
½ tsp. flaky sea salt
6 medium radishes, trimmed and sliced into thin wedges
2 tbsp. crumbled ricotta salata
6 large basil leaves, roughly torn
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.
Photography by Alyssa Ringler