Salads taste delicious any season of the year, but this combination of English peas, artichokes, and radishes is a wonderful celebration of spring. We recommend using fresh artichokes, but you can substitute canned or marinated hearts if you like. Our organic Heirloom Lettuce Leaves are especially colorful and sturdy enough to stand up to the vegetable medley in this salad.
Place the vinaigrette ingredients in a small glass jar and seal tightly. Shake the jar vigorously to combine and set aside. Leftover dressing will keep for up to a month in the refrigerator.
Prepare a bowl of water with ice and set aside. Bring 1 quart of water to a boil over high heat and add 2 teaspoons salt. Blanch the peas for 30 seconds, then drain, and plunge the peas into the ice water bath to stop the cooking process. When the peas are cool, drain again, and set aside.
Place the lettuce leaves in a large bowl and toss with some of the dressing. Transfer the greens to a large platter and arrange them decoratively. Scatter the artichokes, radishes, and peas over the greens. Drizzle the vegetables with some of the dressing, then sprinkle the salad with the ricotta salata. Serve immediately.