Sugar Snap Pea and Cheese Curd Salad
Gourmet's Adventures with Ruth: Season One: Blackberry Farm
Serves4
- Active time:45 min
- Start to finish:45 min
October 2009
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- 1/4 cup black walnuts or regular walnuts
- 2 tablespoons grapeseed or vegetable oil
- 1 lb sugar snap peas (4 cups)
- 3 oz heese curds or 1/2-inch cubes of ricotta salata (1/2 cup)
- 2 cups bunch watercress, coarse stems discarded
- 1/2 cup thinly sliced radishes
- 1/4 cup finely chopped mint
- 2 tablespoons white balsamic vinegar
- 1 or 2 teaspoons kosher salt (optional)
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Preheat oven to 350°F with rack in middle.
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Toast walnuts in a shallow baking pan until pale golden, 5 to 8 minutes, then toss warm nuts with oil in a small bowl and cool completely.
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Cook sugar snaps in a saucepan of salted boiling water until just bright green, about 1 minute. Drain sugar snaps and transfer to an ice bath to cool, then drain again and pat dry. Thinly slice diagonally and transfer to a large bowl.
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Add cheese, radishes, mint, vinegar, and nuts (with oil) and toss. Season with salt.
COOKS' NOTE: Salad can be made 4 hours ahead and chilled.
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