Best Pea And Prosciutto Salad Recipes

Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint image

Provided by COOKGIRl

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

kosher salt
1 lb sugar snap pea, stem ends and strings removed
extra-virgin olive oil
1 garlic clove, minced
1 pinch crushed red pepper flakes
1/4 lb prosciutto, thinly sliced thin and cut crosswise into 1/4-inch strips (optional, pancetta, bacon or vegetarian bacon will work)
1/4 cup red wine vinegar
2 cups baby arugula
1/2 small red onion, julienned
1/4 cup pecorino cheese, shaved
8 -10 fresh mint leaves, thinly sliced (fresh mint only!)
cracked black pepper, to taste

Steps:

To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise, then set aside.
Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, onion and garlic.
Scatter the crispy prosciutto on top and any juices from the pan.
Add the pecorino and mint.
Garnish with cracked black pepper.

Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6

Pea and Prosciutto Salad image

Yield 4 servings

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 1/4 cups shelled fresh green peas (from about 1 1/4 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 prosciutto, thinly sliced
Knob of fresh horseradish, peeled (for serving)

Steps:

Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
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.
Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.