RECIPE: Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

From The New York Times

Ingredients:

3/4 cup sliced radishes

4 ounces sugar snap peas, sliced (about 1 1/4 cups)

4 ounces ricotta salata, crumbled (about 1 cup)

1/2 bunch mint leaves, torn (about 1/3 cup)

1 clove garlic, minced

Pinch kosher salt, more to taste

1 tablespoon freshly squeezed lemon juice

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil

Freshly ground black pepper to taste.

Procedure:

1. In a large bowl, toss together the radishes, peas, ricotta and mint.

2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Contributed by Vicki Boyne