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Herbed Pea Ricotta, Tomatoes & Basil

Recipe used with permission from “Salad Samurai,” by Terry Hope Romero, copyright 2014. Published by DaCapo Press. “Salad caprese, that perfect arrangement of mozzarella, tomatoes, and basil dressed in oil and balsamic, gives me a serious case of salad envy,” writes Romero, but this vegan version will be the envy of all. Adds Romero — “Pro tip: stuff cherry tomatoes with the ricotta and chiffonaded basil for ultra-fresh summertime appetizers!”
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Ingredients
  

Green Pea Ricotta

  • 2 cups frozen peas thawed for 6 hours or overnight in the refrigerator
  • 1 ⁄2 cup unroasted cashews
  • 1 ⁄2 cup water
  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic peeled
  • 1 ⁄2 teaspoon salt
  • 2 tablespoons chopped fresh flat-leaf parsley basil, or dill

Salad

  • 2 pounds juicy perfectly ripe tomatoes, red or a mix of heirloom colors
  • 1 cup fresh basil leaves washed and dried
  • Extra-virgin olive oil
  • Good quality balsamic vinegar
  • Few twists of freshly ground black pepper

Instructions
 

  • While the peas thaw, soak the cashews with the water in a glass container in the refrigerator.
  • Drain the cashews and transfer to a food processor. Add the olive oil, lemon juice, garlic, and salt and pulse into a thick paste, occasionally scraping down the sides of the food processor with a rubber spatula.
  • Add the peas and chopped fresh herbs to the cashews. Pulse and scrape into a fluffy, smooth paste. Taste the pea ricotta and add more lemon and salt if needed. Transfer to a container, tightly cover, and chill for at least 10 minutes for the flavors to blend.
  • When ready to serve, slice the tomatoes into thick slabs and arrange on a serving plate. Top each slice with a generous dollop of pea ricotta and garnish with a basil leaf. Drizzle each slice with olive oil, a little balsamic vinegar, and dust with a garnish of freshly ground pepper. Serve as is or with slices of crusty bread.