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RECIPE
15 INGREDIENTS 10 STEPS 35min

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.
Pea and Ricotta Salad Recipe | SideChef
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.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
35min
Total Time
$3.72
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Pea Puree

2 cups
or Fresh Green Peas
1/2 cup
Chicken Stock
or Vegetable Stock
1/4 cup
Heavy Cream
4 cloves
to taste

Salad

4 slices
Thick Sourdough Bread
2 cups
or Fresh Green Peas
1
1 cup
Ricotta Cheese
2
Limes , zested
or Lemon
as needed
Ice
mixed with water for an ice bath
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
507
FAT
23.8 g
PROTEIN
22.6 g
CARBS
52.6 g

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 (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.

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Nutrition Per Serving
Calories
507
% Daily Value*
Fat
23.8 g
31%
Saturated Fat
10.1 g
50%
Trans Fat
0.2 g
--
Cholesterol
232.2 mg
77%
Carbohydrates
52.6 g
19%
Fiber
6.3 g
22%
Sugars
8.5 g
--
Protein
22.6 g
45%
Sodium
576.4 mg
25%
Vitamin D
1.1 µg
6%
Calcium
224.6 mg
17%
Iron
4.2 mg
23%
Potassium
590.6 mg
13%
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