The following recipe highlights two of my favorite vegetables: radish and snap pea, with a dollop of cheese*, and a citrus dressing. A colorful homage to spring......
Radish, Snap Pea and Mint Salad (adapted from the NYT, 6/12/2009)
3/4 cup sliced radishes (about 4)
1 1/4 cups sliced Snap Peas (slice on the diagonal in half or thirds)
1 cup Ricotta Salata, crumbled or 4 ounces 'wet' Ricotta
1/3 Cup torn mint leaves
1 garlic clove, minced
Pinch of Kosher Salt
1 Tablespoon Lemon Juice
1 Teaspoon White Balsamic Vinegar (dark balsamic is okay too)
3 Tablespoons Extra Virgin Olive Oil
Freshly ground black pepper
Combine Rashes, Peas, Mint and Ricotta in salad bowl.
Make a paste with the garlic and salt, using a mortar and pestle, a molcajete, or the back of a spoon. In a small bowl combine the paste, juice, and vinegar. Slowly whisk in the olive oil and pepper, to taste.
Pour 1/2 of dressing over salad, season with additional salt and pepper to taste. Add remaining dressing depending on how wet you like your salads to be.
*I mistakenly purchased 'wet' Ricotta at the store -- the type typically used in pasta dishes. So, that is what is pictured above. Ricotta Salata is a hard, white cheese with a nutty, salty flavor. It is up to you which one to choose! I think you might want to use all of the dressing if you select Ricotta Salata, but I would still add it gradually.