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Serves
2
Author Notes
Some of the first issues I will be able to harvest from my veggie backyard are salad greens and sugar snap peas. I made a decision to turn them correct into a summery salad. —hardlikearmour
Ingredients
3
massive handfuls mixed salad greens
2
massive handfuls sugar snap peas
2 tablespoons
finely minced red onion
1 ounce
ricotta salata grated with the honest teeth of a box grater (about 1/4 cup)
1 tablespoon
sherry vinegar
1/2 teaspoon
dijon mustard
1/4 cup
additional virgin olive oil-
salt
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freshly ground dusky pepper
pinch
sugar (no longer mandatory)
Directions
- Wash and dry your salad greens, then recede into chew-sized objects. (I enact this all in my salad spinner.) Put of residing apart.
- Decrease the sugar snap peas into thin slices on the bias, discarding the stem ends. (Cleave various straight away to place time.) Predicament in a bowl. Add the minced red onion and ricotta salata and stir to combine. Put of residing apart.
- Scuttle 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 can enjoy to be softened.
- Pour about 1/4 of the dressing into the bowl with the pea combination. Lumber until peas are evenly covered with dressing. Put of residing apart. Add salad greens to bowl with dressing, and toss to coat.
- Divide greens evenly between 2 plates, then high every serving with half of the pea combination. Grate more recent pepper on high of desired.
I’m an amateur baker and cake decorator. I experience cooking, as smartly as eating and feeding others. I dwell in the glowing Pacific Northwest with my husband and our menagerie. I experience exterior actions along side mountain hiking, mushroom searching, tide pooling, seaside combing, and snowboarding.
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