ASPARAGUS RIBBON and
SPRING PEA SALAD
with LEMON RICOTTA

MAKES 6 SERVINGS

This beautiful salad, with many shades of green and accented with red radishes, has a surprise. The colorful presentation hides a lemony ricotta beneath the bounty of grilled asparagus ribbons and juicy green peas, giving each bite a tangy richness you wouldn’t first expect. Inspired by a love of white pizza topped with green vegetables, this unique salad marries the greens and ricotta in a fresh and lighter way. If you can find some white asparagus, mix it up with the green spears.

LEMON RICOTTA

½ cup whole-milk ricotta, preferably fresh

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

DIJON VINAIGRETTE

1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard

¼ teaspoon kosher salt

Pinch of cayenne pepper

¼ cup extra-virgin olive oil

1 pound green asparagus, woody stems snapped off

1 pound peas in the pod, shelled (1 cup shelled peas)

1 (5-ounce) bag mixed baby greens

3 large radishes, cut into thin rounds

Kosher salt and freshly ground black pepper

1. To make the ricotta: Whisk all of the ingredients together in a small bowl. Cover and refrigerate until ready to serve. (The ricotta can be refrigerated for 8 hours.)

2. To make the vinaigrette: Whisk the lemon juice, mustard, salt, and cayenne together in a small bowl. Gradually whisk in the oil. (The vinaigrette can be covered and refrigerated for up to 8 hours. Whisk well before serving.)

3. Using a swivel vegetable peeler (preferably Y-shaped) and pressing firmly, shave the asparagus lengthwise into ribbons. Heat a ridged griddle or grill pan over high heat. In batches, spread the asparagus on the griddle in a single layer and cook just until seared with char marks, about 2 minutes. Transfer to a shallow bowl and let cool.

4. Bring a medium saucepan of salted water to a boil over high heat. Add the peas and cook until they are just tender, about 5 minutes. Drain the peas, rinse under cold running water, and rinse again. Pat the peas dry with paper towels. (The asparagus and peas can be covered and refrigerated for up to 4 hours.)

5. To serve, toss the mixed greens with the vinaigrette, asparagus, peas, and radishes in a large bowl. Season to taste with salt and pepper. Spread the bottom of your serving platter with the lemon ricotta. Top with the salad and serve immediately.