This salad brims with spring produce, including sugar snap peas, asparagus, and peas, along with edamame.
A recipe for Primavera Salad with Homemade Lemon Ricotta from “Mildred’s Vegetarian” by Daniel Acevedo and Sarah Wasserman. Will spring feel like spring? I hope so. My calendar shows that it starts on March 19 this year and I’m in the mood for longer, warmer days. This primavera salad from “Mildreds Vegetarian: Vegetable Focused, Delicious Food” by Daniel Acevedo and Sarah Wasserman , sings of the season, showcasing sugar snap peas, asparagus, and peas.
The recipe calls for making ricotta from scratch. Again, I take a shortcut, using whole milk ricotta from the supermarket or natural food store, adding minced lemon zest as suggested for a flavor punch.1 cup frozen peas, defrosted and patted dry with paper towel3 to 4 cups pea shoots or mesclun Cook’s notes: When making the dressing, use the juice from one lemon initially. Taste and add addition lemon juice if needed.1. Preheat oven to 400 degrees. Pour off any liquid at the top of the ricotta. Combine ricotta and zest in medium bowl. Cover and refrigerate.
2. Place asparagus in a single layer on rimmed baking sheet. Drizzle lightly with olive oil and season with salt. Roast in preheated oven until tender-crisp, about 5 to 8 minutes. Cool and cut each spear in half crosswise. 3. Bring a large saucepan of salted water to a boil on high heat. Add sugar snap peas and cook until tender crisp, about 1 to 1 1/2 minutes. Drain and refresh with cold water. Pat dry with paper towel.4. Prepare dressing: In a lidded jar, place mint, garlic, zest, juice, oil, salt, pepper, mustard, and sugar. screw on the lid and shake vigorously to combine. In a large bowl, toss asparagus, sugar snap peas, peas, and edamame with enough dressing to generously coat.
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