Smashed Strawberry and Snap Pea Salad with Ricotta Salata and Crispy Shallots
This salad is a salty, sweet, crispy treat in the spring and summer. Perfectly imperfect cutting and chopping is key here, since the variety of texture is what
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Cooking tools:
- Pot
- Fine mesh skimmer
- Slotted spoon
- Paper towel
- Plate
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- ½ cup virgin coconut oil
- 2 medium shallots, sliced into ⅛-inch-thick rings
- ¼ teaspoon fine sea salt
- 8 ounces snap peas, cut into assorted shapes
- 8 ounces strawberries, sliced into ⅛-inch-thick circles
- 2 tablespoons finely minced preserved lemon peel
- 2 tablespoons fresh lemon juice (1 medium lemon)
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoon fine sea salt
- 1 teaspoon Aleppo pepper (or crushed red chili flakes)
- ⅓ cup chopped fresh parsley leaves (about ¼ bunch)
- ⅓ cup torn fresh mint leaves
- 1 ounce crumbled ricotta salata cheese
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