Smashed Strawberry and Snap Pea Salad with Ricotta Salata and Crispy Shallots – Apricot Lane Farms

Name: Smashed Strawberry and Snap Pea Salad with Ricotta Salata and Crispy Shallots – Apricot Lane Farms
Ingredients: SHALLOTS SHALLOTS; ½ cup virgin coconut oil ½ cup virgin coconut oil; 2 medium shallots, sliced into ⅛-inch-thick rings 2 medium shallots, sliced into ⅛-inch-thick rings; ¼ teaspoon fine sea salt ¼ teaspoon fine sea salt; SALAD SALAD; 8 ounces snap peas, cut into assorted shapes 8 ounces snap peas, cut into assorted shapes; 8 ounces strawberries, sliced into ⅛-inch-thick circles 8 ounces strawberries, sliced into ⅛-inch-thick circles; 2 tablespoons finely minced preserved lemon peel 2 tablespoons finely minced preserved lemon peel; 2 tablespoons fresh lemon juice (1 medium lemon) 2 tablespoons fresh lemon juice (1 medium lemon); 3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil; 1 ½ teaspoon fine sea salt 1 ½ teaspoon fine sea salt; 1 teaspoon Aleppo pepper (or crushed red chili flakes) 1 teaspoon Aleppo pepper (or crushed red chili flakes); ⅓ cup chopped fresh parsley leaves (about ¼ bunch) ⅓ cup chopped fresh parsley leaves (about ¼ bunch); ⅓ cup torn fresh mint leaves ⅓ cup torn fresh mint leaves; 1 ounce crumbled ricotta salata cheese 1 ounce crumbled ricotta salata cheese

alf.goat-digital.com

Fresh strawberries and snap peas combine with salty ricotta salata and crispy shallots for a vibrant, seasonal salad. Perfectly imperfect textures make every bite delightful.

View Original

Share this recipe:

Ingredients

SHALLOTS SHALLOTS
½ cup virgin coconut oil ½ cup virgin coconut oil
2 medium shallots, sliced into ⅛-inch-thick rings 2 medium shallots, sliced into ⅛-inch-thick rings
¼ teaspoon fine sea salt ¼ teaspoon fine sea salt
SALAD SALAD
8 ounces snap peas, cut into assorted shapes 8 ounces snap peas, cut into assorted shapes
8 ounces strawberries, sliced into ⅛-inch-thick circles 8 ounces strawberries, sliced into ⅛-inch-thick circles
2 tablespoons finely minced preserved lemon peel 2 tablespoons finely minced preserved lemon peel
2 tablespoons fresh lemon juice (1 medium lemon) 2 tablespoons fresh lemon juice (1 medium lemon)
3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
1 ½ teaspoon fine sea salt 1 ½ teaspoon fine sea salt
1 teaspoon Aleppo pepper (or crushed red chili flakes) 1 teaspoon Aleppo pepper (or crushed red chili flakes)
⅓ cup chopped fresh parsley leaves (about ¼ bunch) ⅓ cup chopped fresh parsley leaves (about ¼ bunch)
⅓ cup torn fresh mint leaves ⅓ cup torn fresh mint leaves
1 ounce crumbled ricotta salata cheese 1 ounce crumbled ricotta salata cheese