Spring Pea and Ricotta Salad

Spring has sprung, and with it comes a burst of vibrant flavors and fresh produce that I simply can’t resist. This Spring Pea and Ricotta Salad has become an instant favorite in our household, a dish that perfectly captures the season’s essence. From the first bite, the sweetness of the peas, the creamy richness of the ricotta, and the bright zing of lemon dance on your palate. Even my picky eaters, usually hesitant about anything green, devoured this salad, asking for seconds! It’s light yet satisfying, incredibly easy to throw together, and utterly delicious. Whether as a refreshing lunch, a vibrant side dish, or even a light dinner, this salad is a guaranteed crowd-pleaser. Trust me, once you try this Spring Pea and Ricotta Salad, it will become a staple in your spring and summer menus.

Ingredients for a Delightful Spring Pea and Ricotta Salad

This recipe shines because of its simple yet high-quality ingredients. Each component plays a crucial role in creating a balanced and flavorful salad that’s both refreshing and satisfying.

• Fresh Spring Peas (500g): The star of the show! Fresh spring peas bring a burst of sweetness and a delightful pop to the salad. Look for bright green, plump pods. If fresh peas aren’t available, you can use frozen peas, but fresh truly elevates the dish.
• Creamy Ricotta Cheese (250g): Use whole milk ricotta for the best flavor and texture. Its creamy, slightly sweet nature provides a beautiful contrast to the bright peas and adds a luxurious element to the salad. Opt for a good quality ricotta for the best results.
• Fresh Mint (1/4 cup, chopped): Mint adds a refreshing coolness and herbaceous note that perfectly complements the sweetness of the peas and the richness of the ricotta. Fresh mint is essential for this recipe; dried mint won’t provide the same vibrant flavor.
• Fresh Lemon (1 large): Lemon zest and juice provide crucial acidity and brightness, cutting through the richness of the ricotta and enhancing the overall flavors of the salad. Use a fresh, unwaxed lemon for the best zest and juice.
• Extra Virgin Olive Oil (3 tablespoons): A good quality extra virgin olive oil is essential for dressing the salad. It adds richness, flavor, and helps bind all the ingredients together. Choose a fruity and flavorful olive oil.
• Parmesan Cheese (50g, shaved or grated): Parmesan adds a salty, savory, and umami depth to the salad. Freshly shaved or grated parmesan is preferred over pre-grated for better flavor and texture.
• Pine Nuts (50g, toasted): Toasted pine nuts provide a wonderful textural contrast – a satisfying crunch that balances the soft peas and creamy ricotta. Toasting them brings out their nutty flavor.
• Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the flavors of the salad. Use sea salt or kosher salt and freshly ground black pepper for the best taste.

Step-by-Step Instructions for Making Spring Pea and Ricotta Salad

This Spring Pea and Ricotta Salad is incredibly easy to make, requiring minimal cooking and mostly just fresh preparation. Follow these simple steps for a perfect salad every time.

1. Prepare the Peas: If using fresh peas in pods, shell them. Bring a pot of salted water to a boil. Once boiling, add the peas and blanch them for 1-2 minutes, until they are bright green and slightly tender-crisp. Immediately drain the peas and plunge them into a bowl of ice water to stop the cooking process and retain their vibrant color. Drain the peas again and set aside. If using frozen peas, simply thaw them according to package instructions and ensure they are well-drained.
2. Toast the Pine Nuts: Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are lightly golden brown and fragrant, about 3-5 minutes. Be careful not to burn them, as they can toast quickly. Remove from the skillet and set aside to cool.
3. Zest and Juice the Lemon: Wash the lemon thoroughly. Using a microplane or fine grater, zest the lemon, being careful to only zest the yellow part of the peel and avoid the bitter white pith. Juice the lemon, aiming for about 2-3 tablespoons of fresh lemon juice.
4. Prepare the Mint: Rinse the fresh mint leaves and pat them dry. Finely chop the mint leaves.
5. Assemble the Salad: In a large bowl, gently combine the blanched peas, ricotta cheese, chopped fresh mint, lemon zest, and lemon juice.
6. Dress the Salad: Drizzle the extra virgin olive oil over the salad. Season generously with salt and freshly ground black pepper. Gently toss everything together to combine, being careful not to break up the ricotta too much. Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference.
7. Add Parmesan and Pine Nuts: Just before serving, gently fold in the shaved or grated parmesan cheese and the toasted pine nuts. This ensures the parmesan retains its texture and the pine nuts remain crunchy.
8. Serve Immediately: For the best flavor and texture, serve the Spring Pea and Ricotta Salad immediately or shortly after assembling. It can be made slightly ahead, but it’s best when the peas are still vibrant and the ricotta is freshly dressed.

Nutrition Facts for Spring Pea and Ricotta Salad

This Spring Pea and Ricotta Salad is not only delicious but also packed with nutrients. It’s a relatively light and healthy dish, perfect for a balanced meal. Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

• Servings: 4-6 servings (as a side salad)
• Calories per Serving (approximate): 250-350 calories (depending on serving size and olive oil amount)
• Protein (per serving): 10-15g. Ricotta cheese and peas are good sources of protein, contributing to satiety and muscle building.
• Fiber (per serving): 5-7g. Peas are rich in dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
• Healthy Fats (per serving): 15-25g. Primarily from olive oil, ricotta cheese, and pine nuts. These are mostly unsaturated fats, beneficial for heart health.
• Vitamins and Minerals: Rich in Vitamin K, Vitamin C, Vitamin A, and Calcium. Peas and ricotta provide essential vitamins and minerals contributing to overall well-being.

Preparation Time for Spring Pea and Ricotta Salad

This salad is a winner when you’re short on time but crave a fresh and flavorful meal. The preparation is quick and straightforward.

• Prep Time: 15-20 minutes. This includes shelling fresh peas (if using), blanching peas, toasting pine nuts, zesting and juicing lemon, and chopping mint. If using frozen peas, prep time is even shorter.
• Total Time: 15-20 minutes. The salad is assembled and ready to serve within this timeframe, making it a perfect choice for a quick lunch or last-minute side dish.

How to Serve Spring Pea and Ricotta Salad

This versatile salad can be served in numerous ways, making it suitable for various occasions. Here are some serving suggestions:

• As a Light Lunch: Enjoy a generous portion of the salad on its own for a refreshing and satisfying lunch.
• As a Side Dish: Serve alongside grilled chicken, fish, or lamb. The bright flavors of the salad beautifully complement richer protein dishes.
• With Crusty Bread: Serve with slices of toasted baguette, focaccia, or ciabatta bread to scoop up the salad and enjoy the creamy ricotta and flavorful peas.
• Part of a Spring Brunch: Include it in a spring brunch spread alongside other seasonal dishes like frittatas, quiches, and fresh fruit.
• Potluck or Picnic Salad: This salad travels well and is a great option to bring to potlucks, picnics, or barbecues. Just assemble it shortly before serving to maintain freshness.
• On Crostini: Spoon the salad onto toasted crostini for a delightful appetizer or canapé.
• Alongside Pasta: Serve as a side to a light pasta dish, like lemon pasta or primavera pasta, to create a complete and balanced meal.
• In Lettuce Cups: For a lighter, low-carb option, serve the salad in crisp lettuce cups, like butter lettuce or romaine lettuce.

Additional Tips for the Best Spring Pea and Ricotta Salad

Elevate your Spring Pea and Ricotta Salad with these helpful tips and variations for an even more delicious and personalized dish.

1. Use High-Quality Ricotta: The quality of ricotta significantly impacts the salad’s taste and texture. Opt for whole milk ricotta from a reputable brand or, even better, fresh ricotta from a local cheesemaker if available.
2. Don’t Overcook the Peas: Blanching peas for just 1-2 minutes is crucial to maintain their bright green color and slightly crisp texture. Overcooked peas will become mushy and lose their vibrant appeal. The ice bath is essential to stop the cooking process immediately.
3. Toast Pine Nuts Carefully: Toasting pine nuts enhances their flavor and texture, but they burn easily. Watch them closely while toasting and stir frequently to ensure even browning and prevent burning.
4. Fresh Lemon is Key: Fresh lemon zest and juice are essential for the bright, zesty flavor of this salad. Avoid using bottled lemon juice, as it lacks the fresh aroma and taste of freshly squeezed lemon.
5. Season Generously: Don’t be shy with salt and pepper. Proper seasoning is crucial to bring out all the flavors in the salad. Taste and adjust seasoning as needed to achieve the perfect balance.
6. Add Other Fresh Herbs: While mint is classic, feel free to experiment with other fresh herbs like basil, chives, or parsley. A combination of herbs can add complexity and depth of flavor.
7. Customize with Vegetables: Enhance the salad by adding other seasonal spring vegetables. Asparagus (blanched and chopped), shaved radishes, or thinly sliced fennel bulbs would all be delicious additions.
8. Make it Ahead (Partially): You can prepare components of the salad ahead of time. Blanch the peas, toast the pine nuts, and chop the mint. Store them separately and assemble the salad just before serving for the best freshness. However, it’s best to dress the salad right before serving to prevent it from becoming soggy.

Frequently Asked Questions About Spring Pea and Ricotta Salad

Here are some common questions and answers to help you make the perfect Spring Pea and Ricotta Salad every time.

Q1: Can I use frozen peas instead of fresh peas?
A: Yes, you can definitely use frozen peas if fresh spring peas are not available. Thaw the frozen peas according to package instructions and ensure they are well-drained before adding them to the salad. While fresh peas offer the best flavor and texture, frozen peas are a convenient and readily available alternative.

Q2: Can I make this salad ahead of time?
A: It’s best to assemble and dress the salad shortly before serving for optimal freshness and texture. However, you can prepare the components ahead of time. Blanch the peas, toast the pine nuts, chop the mint, and zest and juice the lemon. Store these components separately and combine them just before serving. Dressing the salad too far in advance can make it a bit soggy as the salt draws moisture out of the ingredients.

Q3: What if I don’t like ricotta cheese? Can I substitute it?
A: If you’re not a fan of ricotta, you can try substituting it with other creamy cheeses. Fresh goat cheese (chèvre), burrata, or even crumbled feta cheese would work well. Goat cheese will add a tangier flavor, while burrata will offer a richer, creamier texture. Feta will bring a saltier, more crumbly element. Choose a substitute based on your flavor preferences.

Q4: Can I add protein to make it a more substantial meal?
A: Absolutely! You can easily add protein to make this salad a more filling meal. Grilled chicken, shrimp, or chickpeas would be excellent additions. For a vegetarian option, consider adding white beans or cannellini beans for extra protein and creaminess. You could also add some grilled halloumi cheese for a salty and satisfying protein boost.

Q5: Is this salad vegetarian and gluten-free?
A: Yes, this Spring Pea and Ricotta Salad is naturally vegetarian. To ensure it’s gluten-free, double-check that any parmesan cheese you use is certified gluten-free, as some parmesan may contain gluten. Otherwise, all the ingredients are naturally gluten-free.

Q6: Can I use different nuts instead of pine nuts?
A: Yes, you can substitute pine nuts with other nuts if you prefer or have them on hand. Toasted almonds, walnuts, or pistachios would all be delicious alternatives. Each nut will bring a slightly different flavor and texture profile to the salad.

Q7: How long will leftovers of this salad last?
A: Leftovers of this salad are best enjoyed within 1-2 days when stored in an airtight container in the refrigerator. However, the texture of the salad may change slightly over time, and it’s best when eaten fresh. The peas might lose some of their vibrancy, and the ricotta might release some moisture.

Q8: Can I make this salad vegan?
A: To make this salad vegan, you would need to substitute the ricotta and parmesan cheese. For ricotta, you could try using a vegan ricotta alternative made from tofu or nuts. For parmesan, you can use nutritional yeast to add a cheesy, umami flavor. You can also find vegan parmesan cheese alternatives in many grocery stores. Be mindful that these substitutions will alter the flavor and texture of the salad, but it can still be a delicious and refreshing vegan dish.

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