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SideChef
Recipes
American
Pea and Ricotta Salad
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15 INGREDIENTS • 10 STEPS • 35MINS

Pea and Ricotta Salad

Recipe

4.5

6 ratings
A refreshing salad that is perfect for brunch or a meatless Monday meal. Double the pea puree recipe and serve as a side with roast chicken or beef.
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A refreshing salad that is perfect for brunch or a meatless Monday meal. Double the pea puree recipe and serve as a side with roast chicken or beef.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

35MINS

Total Time

$3.72

Cost Per Serving

Ingredients

Servings
4
us / metric
Pea Puree
Frozen Green Peas
2 cups
Frozen Green Peas
or Fresh Green Peas
Chicken Stock
1/2 cup
Chicken Stock
or Vegetable Stock
Heavy Cream
4 Tbsp
Heavy Cream
White Onion
1/4
White Onion
Garlic
4 cloves
Garlic
Salt
to taste
Salt
Ground Black Pepper
to taste

Sponsored

Simply Organic Black Pepper, Medium Grind
Salad
Sourdough Bread
4 slices
Thick Sourdough Bread
Frozen Green Peas
2 cups
Frozen Green Peas
or Fresh Green Peas
Zucchini
1
Small Zucchini
Egg
4

Sponsored

Eggland's Best Classic Eggs
Ricotta Cheese
1 cup
Ricotta Cheese
Lime
2
Limes, zested
or Lemon
Olive Oil
2 Tbsp
Olive Oil
Ice
as needed
Ice
mixed with water for an ice bath

Nutrition Per Serving

VIEW ALL
Calories
507
Fat
23.8 g
Protein
22.6 g
Carbs
52.6 g
Love This Recipe?
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Pea and Ricotta Salad
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Finely dice White Onion (1/4) and Garlic (4 cloves).
step 2
Dice Zucchini (1).
step 3
Saute Frozen Green Peas (2 cups) with onion and garlic on medium-high heat for 2 minutes. Add Chicken Stock (1/2 cup) and simmer for 2 minutes.
step 4
Emulsify with a stick blender until combined, then stir in the Heavy Cream (4 Tbsp) to bring the puree together. Alternately, you can blend in a blender before stirring in the cream. Chill until ready to serve.
step 5
Blanch remaining Frozen Green Peas (2 cups) and diced zucchini in salted water for 2 minutes. Drain with a slotted spoon and shock in an Ice (as needed) bath once cooked.
step 6
Add 1-inch of water into a small saucepan and bring to a boil. Once boiling, add Eggland's Best Classic Eggs (4) into the pot and let boil for 6 minutes, then place in an Ice (as needed) bath.
step 7
Toast Sourdough Bread (4 slices) in the oven or on a grill pan for 2 minutes on each side or until golden brown.
step 8
Peel the cooled eggs and slice in half.
step 9
Assemble salad with pea puree on the bottom, topped with peas, zucchini, Ricotta Cheese (1 cup), zest of the Lemon or Limes (2), and Olive Oil (2 Tbsp).
step 10
Top with eggs and season with Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Serve with toasted bread.

Tags

American
Brunch
Lunch
Healthy
Shellfish-Free
Salad
Vegetables
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