Somebody shoot me.
Why didn’t I think of this salad?
I could have, given enough time, red wine and an inspirational view.
Maybe.
But it doesn’t matter.
Melissa Clark beat me to it and got it published in the NY Times.
And I am so glad she did.
Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata
Adapted from a recipe in the NY Times June 2009 by Melissa Clark
1/2 cup sliced radishes
4 ounces sugar snap peas, sliced (1-¼ cups)
4 ounces ricotta salata, crumbled (1 cup)
1/3 bunch mint leaves, torn, (1/3 cup)
1 large clove garlic, minced
Coarse salt , a good pinch
1 tbsp freshly squeezed lemon juice
1 tsp balsamic vinegar
A couple of good swirls extra virgin olive oil
Freshly ground black pepper to taste
In large bowl, toss together radishes, peas, ricotta and mint.
In mortar and pestle or with a knife, make a paste of the garlic and the pinch of salt. Place in small bowl and add lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly and season to taste.
Pour over salad and toss to combine.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, June 24, 2009
Sugar Snap Pea Salad with Radishes, Mint and Ricotta Salata
Saturday, April 18, 2009
Orecchiette with Two Peas, Asparagus and Prosciutto
Welcome to spring.
More daylight to play, leading to simpler foods with faster prep.
Like this.
Fresh green peas, asparagus, crispy sugar snap peas.
Salty prosciutto and sweet garlic, sliced sweet red onions and baby shallots.
Baby romaine lettuce.
On pasta? Yea baby. It works.
Orecchiette with Two Peas, Asparagus and Prosciutto
Liberally Adapted from Bon Appetit April 2009
2 tbsp butter
A couple of swirls roasted garlic oil (or extra virgin olive oil if you don’t make garlic confit and have some roasted garlic oil lying around)
½ large sweet red onion, thinly sliced
2 tbsp minced baby shallot
¼-½ cup dry white wine
½ cup homemade roasted chicken stock
1 pound asparagus, trimmed and cut crosswise into bite sized pieces
1-½ cups fresh shelled peas or frozen, thawed
½-¾ pound sugar snap peas
Enough orecchiette for three people
2 handfuls baby romaine lettuce
Manchego cheese, as much as you like
A handful fresh Italian parsley, chopped
4 ounces thinly sliced prosciutto, cut crosswise into thin strips
Melt butter with a couple of swirls roasted garlic oil in heavy skillet over medium heat. Add onions and shallots and sprinkle with coarse salt and freshly ground black pepper. Saute until tender, about five minutes. Add wine. Increase heat to medium high and simmer until liquid is reduced to glaze about three minutes. Add broth and bring to simmer, set aside.
Bring a large pot of water to boil, add a bit of coarse salt. Add asparagus, cook til done. Plunge asparagus into bowl of ice and water to stop the cooking and preserve the green color. Repeat with peas and sugar snaps, plunging them into the same water with the asparagus. Drain and set aside.
Return water in the big pot to a boil. Cook pasta til tender, drain, reserving about a ½ cup pasta water.
Reheat the onion mixture, add the lettuce and stir til just wilted and add the drained asparagus, peas and sugar snap peas.
Add the pasta and parsley to the skillet, toss together add reserved pasta water. Season with salt and water and cover for just a few minutes to allow pasta to absorb sauce.
Remove top, grate as much Manchego as you feel like eating, sprinkle with the prosciutto and toss again.
Drizzle with a bit more roasted garlic oil and serve.
Serves three generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
