Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

How to Make It

Step 1    

Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.

Step 2    

Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.

Make Ahead

Salad may be covered and stored in refrigerator up to 2 days.

Suggested Pairing

Herbal, crisp Grüner Veltliner.

You May Like