The Dish | Pea and Prosciutto Salad

This is a delicious Spring salad which you can turn into a meal by adding leftover salmon or chicken, and a chunk of crusty bread.

INGREDIENTS: 
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Kosher salt, fresh ground pepper
  • 1 ¼ cups shelled fresh green peas (about 1 ¼ pounds pods) or frozen peas thawed
  • 12 ounces sugar snap peas (about 3 cups) trimmed
  • 4 ounces arugula, tough stems removed (about 6 packed cups)
  • 4 ounces of prosciutto thinly sliced (I like to cook mine like bacon so it gives a crunch to the salad) either way works.
DIRECTIONS:
  • Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly and until emulsified, season vinaigrette with salt and pepper.
  • Working in batches, cook peas and sugar snap peas in a large pot of boiling salted water until crisp tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
  • Add green peas, sugar snap peas, and arugula to bowl with the vinaigrette and toss until well coated with dressing. Season with salt and pepper.
  • Arrange on a platter and top with prosciutto. To make a meal you can add either cooked chicken or salmon.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *