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Ingredients

• 1 cup  fresh shelled peas (about 1 pound unshelled) or frozen peas
•   Kosher salt
• 3 tablespoons  extra-virgin olive oil
• 1 tablespoon  fresh lemon juice
• 1 teaspoon  finely grated lemon zest
•   Freshly ground black pepper
• 1   small head butter lettuce, washed and dried, leaves torn into bite-size pieces
• 6   medium radishes, thinly sliced
• 4   scallions (white and light-green parts), thinly sliced on the diagonal
• 1/4 cup  loosely packed fresh flat-leaf parsley leaves
• 1/4 cup  loosely packed fresh chervil leaves
• 2 tablespoons  very coarsely chopped fresh tarragon
• 2 tablespoons  thinly sliced chives
• 3 ounces  ricotta salata, shaved thinly with a vegetable peeler (optional)

Description

This Salad Is Best With Very Fresh, Young Peas That Are Tender Enough To Be Eaten Just Barely Blanched Or Even Raw.

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