Serves4
- Active time:45 min
- Start to finish:45 min
October 2009
-
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)
-
Preheat oven to 350°F with rack in middle.
-
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.
-
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.
-
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.
