All RecipesEntréesFoodservice Peanut-Field Pea Salad with Lemon Ricotta by pblovers March 22, 2022 2.3K Peanut-Field Pea Salad with Lemon Ricotta Print Recipe Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Ingredients Vinaigrette: 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 Lemon Ricotta: 2 cups ricotta Zest of 2 lemons ¼ cup lemon juice 2 teaspoons fine sea salt Salad: 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 Kosher Salt ½ cup dry-roasted peanuts, roughly chopped ¼ cup chopped fresh mint Instructions 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 vinaigrette. 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. Notes Courtesy of Chef Steven Satterfield 0 FacebookTwitterPinterestEmail previous Crispy Chicken Thighs with Spicy Peanut Sauce next Snapper in Peanut Tomato Broth with Coconut Rice More Like This Peanut Butter Garlic Noodles Mole Miyan Geda Salsa Macha Bumbu Kacang Peanut Butter Coconut Wings Gluten Free Brownie Magic Crust Peanut Pie Caramel PB Cream Pie Almost Empty Jar Peanut Butter Sauce