This morning in our kitchen, we welcomed back Chef Nick Rabar from Avenue N. He made us a snap pea salad perfect for spring and summer.


  • Snap Peas, blanched in salted water
  • 6 Radishes, sliced
  • 1ea. Shallots, sliced
  • 2 Tablespoons Dill, chopped
  • 1 cup Ricotta
  • 1ea. Lemon
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper


  1. Lightly dress peas, radish, shallots and radish with some of the olive oil, lemon, salt and pepper.
  2. Add remaining oil and lemon, honey, salt and pepper to the ricotta.
  3. Spread ricotta on plate, top with salad.

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