Snow Pea Salad with Corn, Ricotta and Mint

What better way to celebrate the onset of summer than a refreshing bowl of crisp snow peas, sweet yellow corn, and light, creamy ricotta?  Perfect for entertaining, this salad makes a colorful addition to any buffet and won’t wilt in the heat like leafy greens.  The vegetables are dressed in white balsamic vinaigrette with hints of citrus, mint, and herbs de Provence.  Farm-fresh ricotta takes center stage, with a touch of heat from the piment d’Esplette and a crunchy mix of toasted cashews, sunflower and pumpkin seeds.  Use part-skim ricotta or even light cottage cheese to cut down on calories for an even healthier take on this seasonal dish.

Difficulty: Easy

Prep Time:  20-25 minutes

Serves 4

Ingredients:

3 Tbsp. white balsamic vinegar

zest of ½ lemon

1 Tbsp. lemon juice

2 ½ Tbsp. extra virgin olive oil, divided

1 pint snow peas, washed and trimmed

2 ears yellow corn, husked & cut off the cob

2 Tbsp. fresh mint (chiffonade)

½ tsp. herbs de Provence

sea salt & pepper, to taste

1 cup fresh Ricotta

2 Tbsp. quartered cashews

1 Tbsp. sunflower seeds

1 Tbsp. pumpkin seeds

¼ tsp. Esplette, divided

Technique:

• In a medium-size salad bowl, combine the lemon zest, juice, and vinegar; slowly stream in 2T olive oil while whisking.
• Julienne the snow peas lengthwise and cut in half to make 2” matchsticks.
  
• Add peas and corn to the bowl of dressing and toss with mint, herbs de Provence, salt and pepper.
  
• Season the ricotta with salt and pepper and serve in the center of the salad bowl; drizzle with ½T olive oil.
• In a small bowl, combine nuts, seeds, and Esplette.  Sprinkle over the salad and serve cold.
  
  • If preparing in advance, keep vegetables and dressing separate.  Season with salt and pepper at the end and finish with nuts before serving so they don’t get soggy.