10 minutes
A refreshing and crisp salad featuring sugar snap peas, radishes, mint, and ricotta salata with a tangy dressing.
Radishes, sliced
0 oz
Sugar Snap Peas
0 oz
Ricotta Salata Cheese, crumbled
0 oz
Mint, torn
0 oz
Garlic, minced
cloves
pinches
Lemon Juice, freshly squeezed
0.25 fluid ounces
0.25 fluid ounces
0.25 fluid ounces
Black Pepper, freshly ground
to taste
1. Toss the Salad
In a large bowl, combine the sliced radishes, sugar snap peas, crumbled ricotta salata, and torn mint leaves. Toss these ingredients until well mixed.
2. Make the Garlic Paste
Transform the minced garlic and a pinch of kosher salt into a smooth paste using the flat side of a knife or a mortar and pestle.
3. Prepare the Dressing
In a small bowl, combine the lemon juice and balsamic vinegar. Gradually pour in the olive oil while whisking vigorously to create an emulsified dressing. Season with freshly ground black pepper.
4. Dress the Salad
Drizzle the emulsified dressing over the tossed vegetables and cheese in the large bowl. Use salad servers or tongs to ensure that every piece is coated with the dressing.
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