Ingredients:
1 small cantaloupe
8 oz. sugar snap peas
8 oz. ricotta salata (or feta if you can’t find ricotta salata)
3 tablespoons fresh tarragon leaves
1/8 cup olive oil
1 lemon
Flaky sea salt
Preparation:
Scoop out seeds from the cantaloupe, cut into wedges and remove rind. Very thinly slice cantaloupe or use a vegetable peeler or mandolin to create thin ribbons. Remove strings from the sugar snap peas. Cut ricotta salata into small cubes or thin slices.
Sprinkle with tarragon leaves.
Drizzle with olive oil and squeeze fresh lemon juice over the salad.
Sprinkle with sea salt before serving.
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