Lemon Miso Snap Peas with Charred Scallion Ricotta
Ingredients
- 2 Tbsp. plus 2 tsp. vegetable oil, divided
- 4 scallions, trimmed
- 1 cup whole milk ricotta
- 2 tsp. honey
- 1 tsp. kosher salt, divided
- 2 tsp. freshly grated lemon zest (from 1 large lemon)
- 1 tsp. gochugaru (Korean red pepper flakes), plus more for garnish
- 1 Tbsp. white miso paste
- 8 oz. snap peas, ends trimmed and thinly sliced on the bias (1½ cups)
- 2 Tbsp. fresh lemon juice (from 1 large lemon)
- ½ cup fresh mint leaves, for garnish
- Crusty bread, for serving
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