It's a bit of a stretch to go around calling this a recipe. Summer salads are all about taking the most perfect produce around and making it shine with good quality olive oil and salt. I used Salt Spring Sea Salt (the same one I use in all of my granolas) and the intensity of flavour took this salad over the top.
This salad is so darn pretty that my favourite way to serve it is heaped on a giant platter in the middle of the table for everyone to serve themselves. If you're feeding a crowd and need to bulk it up a bit, feel free to layer everything on top of some big handfuls of arugula.
20 snap peas
4 large radishes
3 tablespoons ricotta
zest of 1/2 lemon
5-10 basil leaves, depending on size
2 teaspoons lemon juice
Extra virgin olive oil
Coarse sea salt
Cut the peas on a bias about 1/4 wide. Slice the radishes as thinly as possible.
Arrange the vegetables on a large plate, then top with small clumps of ricotta and whole basil leaves. Zest the lemon right over top then season the salad with lemon juice, olive oil, and a generous pinch of salt.