This salad is all about the play between the milky richness of the ricotta, the minty freshness of the peas and the salty sweetness of the prosciutto, so please only use the best ingredients –and by that I mean freshly sliced prosciutto and a thick wedge of full-fat ricotta from the delicatessen. Don’t use the supermarket ricotta that comes in a tub, which I’ll admit does have its culinary uses, but not in this salad.
Bring a large saucepan of salted water to the boil. Add the peas and cook for 3 minutes, then add the sugar snap peas and cook for a further 3 minutes.
Meanwhile, put the mint, vinegar and olive oil in a bowl and season with sea salt and freshly ground black pepper. Drain the cooked peas and put them in the bowl with the mint and dressing. Stir to coat the peas.
Arrange the radicchio wedges in the base of two large shallow bowls. Top with the prosciutto, ricotta and dressed peas, then sprinkle with the pine nuts.
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