
Pea & Proscitutto Salad
This is a wonderful salad to prepare for a bridal shower or Easter!
Ingredients
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1 tablespoon Lemon Balsamic Vinegar
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3 tablespoons Pesto Extra Virgin Olive Oil
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Kosher salt, freshly ground pepper
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1¼ cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
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12 ounces sugar snap peas (about 3 cups), trimmed
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4 ounces arugula, tough stems removed (about 6 packed cups)
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4 ounces prosciutto, thinly sliced
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Knob of fresh horseradish, peeled (for serving)
Instructions
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Whisk oil and vinegar then season vinaigrette with salt and pepper.
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Working in batches, cook green 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.
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Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
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Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
Recipe modified from Bon Appetit Magazine. Photo by Bon Appetit magazine also.
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