Shoots & Leaves

Ottawa Magazine - - TOO HOT TO COOK -

The twist on this sum­mer salad is the umami hit of white an­chovy. The sil­very fil­lets el­e­vate an oth­er­wise gen­tle salad of cu­cum­ber, sum­mer peas, fresh mint, and ri­cotta cheese. Lightly blanched to springy green, the pea shoots (from But­ter­fly Sky Farms), snow peas, and snap peas min­gle with sliv­ers of red onion, as well as rib­bons and rounds of cu­cum­ber. Town’s house ri­cotta is thinned with a glug of good oil, tarted up with Meyer lemon zest, and fin­ished with a flurry of poppy seeds. A drib­ble of the an­chovy pick­ling liq­uid in the tart lemon dress­ing turns up the funky fin­ish. It’s a salad that will make you long for a shot of Aqua­vit. Town, 296 El­gin St.

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