Cantaloupe with Sugar Snap Peas and Ricotta Salata
- Preparing Time: -
- Total Time: -
- Served Person: 4–6 servings
- 1/2 small cantaloupe or honey kiss melon (about 1 1/2 lb.)
- 8 oz. sugar snap peas, strings removed, thinly sliced on a diagonal
- 8 oz. ricotta salata (salted dry ricotta), thinly sliced into strips with a vegetable peeler or mandoline
- 3 tbsp. tarragon leaves
- extra-virgin olive oil, lemon wedges, flaky sea salt, and aleppo-style pepper (for serving)
- Carbohydrate 11 g(4%)
- Fat 0 g(1%)
- Fiber 3 g(12%)
- Protein 3 g(6%)
- Saturated Fat 0 g(0%)
- Sodium 26 mg(1%)
- Calories 58
Preparation 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.
Preparation 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.
