Recipe by Geoffrey Zakarian
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25 minutes (plus 4 hours for draining)
1 cup ricotta
6 tbsp. olive oil
1 cup sliced shallots (about 4)
1 1/2 lb. sugar snap peas
3 cups sliced radishes
1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
1/4 cup fresh mint, finely chopped
1. Place the ricotta in a fine-mesh strainer set over a bowl. Cover; chill to partially drain the cheese, about 4 hours. Transfer to a bowl. Stir in 2 tbsp. oil; season the ricotta with kosher salt and pepper.
2. In a large skillet, heat the remaining 4 tbsp. oil over medium. Add the shallots. Cook, stirring often, until tender, about 4 minutes. Add the peas and radishes. Cook until just tender, 3 to 4 minutes. Add the lemon zest and juice; season.
3. Transfer the vegetables to a large bowl. Top with small dollops of the ricotta and the chopped mint.