pea salad with date jam and lemon ricotta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the dates in a small pot and cover with at least 1 inch (5 cm) of water.

Step 2

Simmer until falling-apart tender, about 6 minutes.

Step 3

Drain in a fine-mesh sieve, then transfer to a small bowl.

Step 4

Use a fork to mash the dates to a rough puree.

Step 5

Mix in the apple cider vinegar and season with salt to taste.

Step 6

To serve, in a large bowl, toss the snap peas, English peas and pea tendrils with a big squeeze of Meyer lemon juice, a drizzle otol sel.

Step 7

Smear some of the date jam across the bottom of six plates

Step 8

Or jam.

Step 9

Divide the pea salad among the plates, using your fingers to lift the

Step 10

a large platter.

Step 11

Spread the Meyer

Step 12

as you like.

Step 13

(If making ahead, pour a 12-inch/12-mm-deep cap of olive oil over the salsa verde and store, covered in the refrigerator for up to 3 days.

Step 14

In a bowl, stir together the ricotta, lemon zest, a squeeze of the lemon juice, and salt.

Step 15

Taste, adding a bit more lemon juice and/or salt, if desired.

Step 16

(If making ahead, store, covered, in the refrigerator for up to 2 days.)

Step 17

Bring a pot of salted water to a boil.

Step 18

Fill a bowl with ice water and keep it nearby.

Step 19

Snip off the ends of the snap peas and remove their strings.

Step 20

Slice them thinly on the bias.

Step 21

Boil the snap peas and English peas for 10 seconds, then use a slotted spoon to drop them into the ice water and let cool completely.

Step 22

Drain, then spread out on paper towels to dry.

Step 23

Combine the shallot, lemon juice, white wine vinegar, and a tiny pinch of salt in a medium bowl.

Step 24

Let the shallot soften for about 5 minutes.

Step 25

Stir in the mint, parsley, capers, and oil.

Step 26

Taste and adjust the seasonings

Step 27

each salad.