Sugar peas with homemade cheese, radishes and nuts
4 servings
45 minutes
This salad is a delicate combination of freshness and creamy texture born from the traditions of Italian cuisine. Sugar snap peas add juiciness and a sweet flavor to the dish, while their bright green hue refreshes the eye. Homemade cheese (or ricotta) adds softness, creating a harmony of flavors. Crunchy walnuts soaked in grape oil provide richness, while radishes add a spicy sharpness. Watercress and mint offer aromatic lightness, and balsamic vinegar finishes the composition with a subtle tanginess. The dish is perfect as an exquisite appetizer or light summer lunch and pairs wonderfully with white wine. Each ingredient complements one another, creating a balance between freshness, creamy texture, and nutty crunch. Inspiration from sunny Italy is on your table!
1
Place walnuts in an oven preheated to 175 degrees for 5-8 minutes, then, without cooling, immediately pour them into a bowl with grape oil.
- Walnuts: 35 g
- Grape seed oil: 2 tablespoons
2
Slice the radish into thin rounds, chop the mint leaves (finely) and the watercress (coarsely).
- Radish: 100 g
- Mint leaves: 20 g
- Watercress: 1 bunch
3
Drop the sugar pea pods into a pot of salted boiling water and cook for about 1-2 minutes. Once the peas turn bright green, drain the water and immediately transfer to an ice container. Dry the cooled pods and slice them diagonally.
- Sugar peas: 500 g
4
Mix peas with radishes, watercress, mint, and homemade cheese (or ricotta). Add nuts with grape oil.
- Sugar peas: 500 g
- Radish: 100 g
- Watercress: 1 bunch
- Mint leaves: 20 g
- Homemade cheese: 110 g
- Walnuts: 35 g
- Grape seed oil: 2 tablespoons
5
Season the salad with vinegar and salt just before serving.
- Balsamic vinegar: 2 tablespoons
- Salt: 2 teaspoons