Fava, Pea, and Radish Salad | culture: the word on cheese
This super-fresh salad tastes like summer—the soft cheese highlights its crunchy textures
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Cooking tools:
- Grater
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Oven
- Stove
- Spoon
- Plate
Ingredients
- ½ pound fresh peas (blanched)
- ½ pound shelled fava beans (blanched)
- 1 bunch radishes (thinly sliced)
- ½ cup toasted hazelnuts (skins removed and roughly chopped)
- ¼ cup grated parmesan cheese
- ¼ cup lemon juice
- ½ cup extra-virgin olive oil
- Sea salt (to taste)
- Ground black pepper (to taste)
- 2 to 3 tablespoons roughly torn fresh mint leaves (from 2 to 3 sprigs mint)
- 1 cup ricotta
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