Spring Greens and Peas with Ricotta and Preserved Lemon
This salad, from San Francisco cookbook author and teacher Michelle McKenzie, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth). For the herbs, she likes a mix of mint, dill, parsley, or chervil; fennel fronds work too.
- Time: 60 min
Source: Sunset Magazine
Ingredients
- ounces shelled fresh peas * or frozen peas, thawed
- ounces ricotta, preferably sheep’s milk
- tablespoon lemon juice
- Freshly ground pepper
- Preserved Lemon Herb Oil or best quality extra-virgin olive oil
- ounces mixed spring greens
- ounce of at least 3 mixed fresh herb leaves
- About 1/2 ounce chives, trimmed and snipped into 1⁄2-in. pieces
- Flaky sea salt
- Edible flowers, such as Johnny jump-up violas, sage, thyme, or arugula
- Preserved Lemon Herb Oil