Summer’s freshest flavors combine in salad

Dec 14, 2023

Grilling season is in full swing, and whether it's burgers, dogs, steaks or chicken you plan on putting to the flame — foods that don't require a lot of thought — it's the side dishes that often give us pause. Is it going to be the same old thing? Potato salad and baked beans? And if you're feeling really inspired, maybe some coleslaw?

How about surprising your family with something a little different? I can't think of a lovelier side than a salad that, with each bite, blossoms with the fresh flavors of summertime — sweet peas, mint and lemon. Those are the tastes that many of us have longed for all year long.

When making any pea salad, I typically use frozen peas and let them thaw. There's no need to cook them, as cooking reduces their sweet flavor and vibrant green color.

You might already have some mint growing in your garden, and if so, this is the perfect recipe for using it. You know there'll always be more as it takes over your garden this summer. If you have none growing, get the freshest you can find in your grocer's produce department.

The lemony dressing is what brings this salad together. It's creamy and fresh, the perfect mate for the peas and mint.

Serve the salad in a colorful bowl. It will look lovely on your table, adding color and texture, but most of all, a wonderful pairing of flavors that will go with any other dishes. This recipe will serve four but is easily doubled or tripled if you're planning to have a crowd at your house for a summer party.

Summer's Best Pea Salad

1/2 cup whole-milk ricotta cheese

1 lemon, zested and juiced

2 cups green peas

2 stalks green onions, only the greenish white bottom part, thinly sliced on a bias

1/2-3/4 cup bean sprouts, only the tops

2 tablespoons minced flat-leaf parsley

1 tablespoon minced fresh mint

Salt and pepper, to taste

In a small bowl, mix together the ricotta, lemon zest and lemon juice. Set aside

Using a pot and steamer tray, fill the bottom of the pot with 2 inches of water and bring it to a rolling boil. Steam the peas in the steamer tray with the lid on for 4 minutes or until cooked. Remove the steamer tray, run the peas under cold water and let them cool for 15 minutes.

In a medium bowl, combine the green onions, bean sprouts, parsley and mint. Add in the cooled peas, and toss the salad with the lemon-ricotta dressing.

Season with salt and freshly ground pepper, to taste.

Contact Anne Braly at [email protected] or annebraly.com.