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–+ servings

Charred Spring Peas & Ricotta Bowl

5 from 1 review
I call this a version of a "cheese bowl" because cheese is the main protein source, and everything else is just extra. These bright spring peas are charred quickly on the stove to pull out their sweetness, then paired with a light and flavorful dill salsa verde. Bitter treviso lettuce cuts out any heaviness, making this bowl of cheese something delightful to scoop up, spread, and swirl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1 cup fresh parsley
  • 1/2 cup fresh dill
  • 3 cloves garlic, grated
  • 1 small shallot, finely minced
  • 1/2 small preserved lemon, finely chopped, or 2 tablespoons preserved lemon paste
  • 1 tbsp capers, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar, plus more to taste
  • Kosher salt, to taste
  • 1 & 1/2 cups sugar snap peas, tips removed
  • 1 cup treviso leaves or radicchio leaves
  • 2 rolls of ciabatta bread, or any thick slices of bread you prefer
  • 1 cup ricotta cheese
  • 1/4 cup roasted pistachios, finely chopped, for garnish

Instructions 

  1. Chop the herbs as finely as possible and add them to a large bowl. Add in the grated garlic, minced shallot, preserved lemon (or preserved lemon paste), capers, olive oil, and vinegar. Mix and add a generous pinch of salt. Taste and adjust with more olive oil, vinegar, or salt as needed. This is your Italian salsa verde, set it aside.
  2. Put a non-stick skillet or a cast iron on medium-high heat. In batches, char the spring peas until they have dark spots on each side. This should take about 2-3 minutes per side. Flip and repeat until all peas are charred.
  3. When the peas are done, toss them in with the Italian salsa verde. Tear in the treviso or radicchio lettuce and toss until everything is coated and looks like one happy, chunky salad.
  4. Toast your bread to your liking.
  5. To plate, add a large scoop of ricotta to each serving bowl. Add the bread to the side, then pile the spring pea salad on top. Scatter with chopped pistachios and serve!