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SideChef
Recipes
Pea and Ricotta Salad
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Recipe

15 INGREDIENTS • 10 STEPS • 35MINS

Pea and Ricotta Salad

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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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
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.
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
1/4 cup
Heavy Cream
Garlic
4 cloves
Salt
to taste
Salad
Sourdough Bread
4 slices
Thick Sourdough Bread
Frozen Green Peas
2 cups
Frozen Green Peas
or Fresh Green Peas
Zucchini
1
Small Zucchini
Ricotta Cheese
1 cup
Ricotta Cheese
Lime
2
Limes, zested
or Lemon
Olive Oil
2 Tbsp
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
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Pea and Ricotta Salad
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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 InstructionsHide images
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 (1/4 cup) 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 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 Ground Black Pepper (to taste). Serve with toasted bread.
Tags
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American
Shellfish-Free
Dinner
Salad
Vegetables
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