| 3-4 | fresh spring radishes (about a ¾ cup sliced) |
| handful | sugar snap peas, sliced (about 1¼ c) |
| ½ bunch | mint leaves, torn (about ⅓ c) |
| 4-6 | asparagus spears, trimmed and sliced on the diagonal |
| 1 c | crumbled ricotta salata* |
| 1 | clove garlic, minced (optional) |
| 1 T | freshly-squeezed lemon juice |
| 3 T | extra virgin olive oil |
| fresh-cracked black pepper to taste |
Make a paste of the garlic and salt in a large bowl. Add the lemon juice and stir to combine. Whisk in the olive oil until the mixture emulsifies and turns a creamy yellow. Grind pepper over to taste. (If not using garlic, just make the vinaigrette without and salt to taste. (Remember, the ricotta salata is very salty). Add the rest of the ingredients to the dressing and toss gently. Serves 4-6.
*Ricotta salata is the salted and aged version of ricotta. Originally from Sicily, it is quite salty, a little tangy and a little goes a long way. If you don’t have it, substitute an older Pecorino. Available at the Italian Centre shops.