Pea and Ricotta Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Pea Puree

2 cups

Frozen Green Peas

or Fresh Green Peas

1/2 cup

Chicken Stock

or Vegetable Stock

1/4 cup

Heavy Cream

1/4

White Onion

4 cloves

Garlic

to taste

Salt

to taste

Ground Black Pepper

Salad

4 slices

Thick Sourdough Bread

2 cups

Frozen Green Peas

or Fresh Green Peas

1

Small Zucchini

4

Eggs

1 cup

Ricotta Cheese

2

Limes , zested

or Lemon

2 Tbsp

Olive Oil

as needed

Ice

mixed with water for an ice bath

Cooking Instructions

HIDE 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.