Consisting of fresh green pea puree topped with crunchy and flavorful corn, peas, pea tendrils, radicchio, and herbs, dressed in oil and grainy mustard and topped with crumbled ricotta salata cheese, this salad is creamy, cool, crunchy, salty, sweet, and fresh-tasting all at once—a sort of concentrated dose of summertime. Thanks to its crisp textures and summery flavors, it makes a super accompaniment to grilled steak, chicken, sausage, or seafood, and it tends to go over like gangbusters at a barbecue—just brace yourself for enthusiastic praise and recipe requests.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.