Cantaloupe with Sugar Snap Peas and Ricotta Salata
From the kitchen of CarlySweet cantaloupe ribbons meet crisp sugar snaps and salty ricotta shards, tossed with bright tarragon and a drizzle of good oil. It's elegant simplicity, a summer plate that needs nothing more than lemon and pepper to shine.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/2 small cantaloupe or Honey Kiss melon (about 1 1/2 lb.)
- 18 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
- 18 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
- 13 Tbsp. tarragon leaves
- 1Extra-virgin olive oil
- 1lemon wedges
- 1flaky sea salt
- 1and Aleppo-style pepper (for serving)
Instructions
Scoop out seeds from melon half and place, cut side down, on a cutting board and remove rind by slicing down along the curve of the melon with a sharp knife, rotating as you go. Cut in half again, then very thinly slice each piece crosswise on a mandoline (to make half-moons) or use a vegetable peeler to make ribbons.
Toss melon, peas, ricotta, and tarragon on a platter. Drizzle with some oil, squeeze some lemon juice over, and sprinkle with salt and Aleppo-style pepper.