This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.
If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in a small pot of boiling salted water until just tender, 2 to 4 minutes. Drain and spread them on a baking sheet in a single layer to cool. If using frozen peas, thaw them by leaving them at room temperature or by running them under warm water.
In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.
Just before serving, toss the peas in a small bowl with 1 Tbs. of the dressing. Toss the butter lettuce, radishes, scallions, and herbs in a large bowl with just enough of the remaining dressing to lightly coat. Season to taste with salt and pepper.
Arrange the salad on individual serving plates and top with the peas and the ricotta salata (if using).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Served this last night with a cheese soufflé..tossed in some sliced asparagus..such a good salad..will make it again..it was a perfect light supper..
Perfect in every sense. Used frozen peas. Luckily the radishes were sweet - not hot.
I have made this salad countless times, and receive rave reviews every time. It has such a fresh springy flavor. I usually add a small handful of spearmint leaves from my garden, which, I think, makes it even better!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?