1 garlic clove, finely chopped
½ teaspoon kosher salt
2 tablespoons sherry vinegar
½ teaspoon Dijon mustard
Freshly ground black pepper
¼ cup extra-virgin olive oil
2 cups ricotta
Zest of 2 lemons
¼ cup lemon juice
2 teaspoons fine sea salt
2 cups field peas, blanched in salted water and shocked in ice water
1 cup shelled boiled peanuts
1 large ripe tomato, diced
1 sweet bell pepper, diced
½ cup dry-roasted peanuts, roughly chopped
¼ cup chopped fresh mint
Vinaigrette: Add the salt to the chopped garlic on a cutting board and use the side of the knife to
rub the salt into the garlic to form a paste. In a small bowl, whisk together the garlic paste,
vinegar, mustard and a few cranks of pepper, While whisking, slowly drizzle in the oil until emulsified. Set aside.
Ricotta: Mix all ricotta ingredients in a bowl until thoroughly combined. Set aside.
Salad: Combine the field peas and peanuts in a bow. Add the tomato and peppers and toss with
To Serve: Place a scoop (about ½ cup) of the Lemon Ricotta in the bottom of a serving bowl.
Evenly divide the salad among the bowls, piling it on top of the ricotta. Top each salad with
chopped peanuts and chopped fresh mint.
Courtesy of Chef Steven Satterfield