INGREDIENTS
2 cups shelled fresh peas or frozen peas, thawed
340g ricotta, preferably sheep’s milk
1 tablespoon lemon juice
Freshly ground pepper
1/2 cup Preserved Lemon Herb Oil (you can find the recipe here) or best-quality extra-virgin olive oil
4 cups mixed spring greens
2 cups of at least 3 mixed fresh herb leaves
1 bunch chives, trimmed and snipped into pieces
Flaky sea salt
Edible flowers, such as Johnny jump-up violas, sage, thyme, or arugula (optional)
DIRECTIONS
Bring a large pot of water to a boil; add salt until it tastes like the sea. Set a large bowl of ice water near the stove.
If using fresh peas, boil until bright green and tender, 30 seconds to 1 minute. With a slotted spoon, transfer to ice bath to cool. Drain well, spread on a kitchen towel, and pat dry. If using thawed frozen peas, dry them the same way, uncooked.
To 4 to 6 large shallow bowls, add a large spoonful of ricotta on one side.
In a large bowl, whisk together lemon juice, a pinch of fine sea salt, a few grinds of pepper, and 1/4 cup preserved lemon herb oil. Add peas, greens, herb leaves, chives, and another pinch of fine salt. Gently toss with clean hands. Season with more lemon juice, oil, or salt, depending on the greens used.
Mound salad next to cheese. Drizzle a spoonful of extra preserved lemon herb oil around each salad so that it forms a shallow, bright green pool. Top salads with flaky sea salt and a few edible flowers, if using. Enjoy!
Recipe by Michelle McKenzie
