to make - salsa verde from Sqirl

Salsa Verde is an easy to make little dressing /salsa to add to any dish and make it an instant hit!!
You can lift up any simple veggies, or smear it on top of fish for that instant holiday summer feel.
So fresh and fragrant!

Pea Salad With Salsa Verde
recipe from: Vogue / Sqirl / Jessica Koslow
recipe style: to lunch, to dinner, to salad
cuisine: glutenfree, vegan, lactosefree

Salsa Verde Ingredients:
Capers - gives that 'special' flavor
Tarragon  - i personally love tarragon, so I add in A lot!
Olive oil

Salad Ingredients:
English peas
Lemon zest
Lemon juice
Ricotta - omit if going vegan or dairyfree - 
Pea tendrils
Sliced snap peas

For the salsa verde: Blend mint, parsley, capers, tarragon, shallot, lemon juice, and salt to your liking. Slowly add the olive oil as you blend.

For the salad: Blanch the English peas in boiling water for 30 seconds and add a pinch of salt. Remove, strain, and soak in an ice bath.

To prepare the salad: Start by adding the zest and juice of a lemon, as well as a pinch of salt and pepper to the ricotta. Spread the ricotta onto a plate. Mix the pea tendrils, blanched English peas, snap peas, and the salsa verde together in a large bowl. Squeeze a bit of lemon juice on top of the mixed salad in the bowl.

Top the plated ricotta with the pea mix and enjoy.