Spring Pea Salad with Whipped Ricotta and Crostini

Mar 19, 2026

Prep: 15m

Cook: 10m

Bright spring peas tossed with herbs, pistachios, and shaved radishes, piled over creamy whipped ricotta and served with golden garlic-rubbed crostini. The kind of dish that makes you want to eat outside. This salad is all about contrast.

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This salad is all about contrast. You have the cool, cloud-like whipped ricotta on the bottom, then a tumble of barely blanched peas, peppery radishes, and a handful of soft herbs dressed in a bright lemony vinaigrette. The crostini give you something crisp to scoop it all up with. It looks impressive on the table, but the whole thing comes together in about 30 minutes and most of that’s just the oven doing its thing with the bread.

I love this as a side for grilled fish or chicken, but honestly it holds its own as a light lunch too. The ricotta makes it feel substantial without weighing anything down, and the pistachios add just enough richness to keep you coming back for another bite.

Why whipped ricotta changes everything

Straight-from-the-container ricotta is fine, but once you whip it with a little olive oil, lemon zest, and salt, it transforms into something silky and almost mousse-like. It takes about two minutes in a food processor and the texture difference is dramatic. You want it smooth enough to spread across a plate in one easy swoosh — no graininess, no lumps. Think of it as the canvas for everything that goes on top.

The secret to perfect blanched peas

Fresh English peas only need about 60 to 90 seconds in boiling salted water. You want them just a shade brighter with a clean snap when you bite one — not mushy, not starchy. The ice bath right after is non-negotiable. It locks in that vibrant green color and stops the cooking dead in its tracks. Pat them dry before tossing so the dressing clings instead of sliding off.

A dressing that ties it all together

The vinaigrette here is simple but punchy — lemon juice, a touch of honey, Dijon mustard, and good olive oil. The honey rounds out the acidity without making it sweet, and the mustard helps everything emulsify. Whisk the lemon juice with the garlic, honey, mustard, salt, and pepper first, then stream in the oil. You want a dressing that coats the peas without drowning them.

How to serve it

Spread the whipped ricotta across a wide serving plate or shallow bowl first. Pile the dressed peas on top, letting them spill over the edges a little. Finish with the chopped pistachios, a few torn mint leaves, and a generous pinch of flaky salt. Arrange the crostini alongside for scooping. This is best served right after assembling — the ricotta stays creamy and the crostini stay crisp.

Mint

Spring Pea Salad with Whipped Ricotta and Crostini

Prep: 15

Cook: 10

Total: 25m

Bright spring peas tossed with herbs, pistachios, and shaved radishes, piled over creamy whipped ricotta and served with golden crostini. A beautiful side that comes together in under 30 minutes.

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Ingredients

Whipped Ricotta

1 cup whole-milk ricotta
1 tablespoon olive oil
1 teaspoon fresh lemon zest
½ teaspoon kosher salt

Salad

2 cups freshly shelled English peas (about 2 pounds in the pod)
⅓ cup shelled roasted pistachios, roughly chopped
2 tablespoons fresh mint leaves, torn
2 tablespoons fresh dill fronds, roughly chopped
2 tablespoons fresh chives, thinly sliced
4 or 5 breakfast radishes, sliced into thin rounds

Dressing

3 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Crostini

½ baguette, sliced on the diagonal into ½-inch pieces
2 tablespoons olive oil
Flaky salt, for finishing

Instructions

Combine the ricotta, olive oil, lemon zest, and salt in a food processor or use a hand mixer and whip until smooth and light, about 1 to 2 minutes. It should look like soft frosting with no graininess left. Set aside in the fridge while you build the salad.
Bring a medium pot of well-salted water to a boil and set up an ice bath alongside. Drop the shelled peas in and blanch just until they turn a shade brighter and lose their raw starchiness, about 60 to 90 seconds. You still want a clean snap when you bite one. Transfer immediately to the ice bath, cool completely, then drain and pat dry.
For the crostini, heat the oven to 400°F. Arrange the baguette slices on a sheet pan, brush both sides lightly with olive oil, and bake until golden and crisp at the edges but still a little chewy in the center, about 8 to 10 minutes, flipping once halfway through.
Combine the lemon juice, garlic, honey, mustard, salt, and pepper in a small bowl, then stream in the olive oil while whisking until it comes together.
In a wide, shallow bowl, combine the blanched peas, radishes, and herbs. Pour the dressing over and toss gently until everything gets coated without crushing the peas. Taste for lemon and salt.
To serve, spread the whipped ricotta across a serving plate. Pile the peas on top. Finish with pistachios, flaky salt, and a last few torn mint leaves. Arrange the crostini alongside for scooping.