If you can’t find ricotta salata, use a nice, firm aged pecorino. Serves 4.
Ingredients
8 ounces English peas, shucked
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
3 ounces fresh pea shoots
4 ounces snap peas, washed and thinly sliced
3 ounces ricotta salata
Directions
Bring a pot of salted water to a boil. Place the English peas in the water, bring back to a boil, and simmer 2 minutes. Drain the peas, shock in a bowl of ice water, then drain again when peas are completely cool.
In a small bowl, whisk together the lemon juice and vinegar. Whisk in the salt and pepper. Slowly add the olive oil.
To serve, place the pea shoots, snap peas and English peas in a mixing bowl. Add enough of the dressing just to coat. Shave the ricotta salata over the salad. Season with salt and pepper. Serve immediately.
