A Simple Spring Side: Prosciutto & Pea Salad

Apr 30, 2017

The farmers markets are beginning to open up, and my cravings for fresh, green produce has intensified. So with my muse being a particular food craving of my love for fresh green salad as he is currently working abroad and doesn’t have as many of the favorite foods readily available, when I came across this recipe in Bon Appétit magazine last month, I ripped it out to try at home. And I am happy that I did.

One of my favorite sections of Bon Appétit is r.s.v.p. in the front of the magazine in which readers write in requesting a particular recipe from a favorite restaurant. Inspired by Houston’s Coltivare restaurant, the contrast of brilliant colors, as well as the mere mention of prosciutto, had me nodding my head as a wonderful new spin on a fresh green spring-time salad. After all, what doesn’t go well with prosciutto?

As luck would have it, Maille had just sent me one of their new gourmet mustards to try: Chardonnay white wine and white truffle from alba, and let me just say, that extra something special adds a luxurious finish to this spring salad. Now don’t worry, if you do not have this particular Dijon mustard, their original is my go-to for everything that calls for a teaspoon of Dijon, and it can be found in just about any grocery market. As I shared in this recipe last year, Maille’s mustards provide a subtle, silk finishing flavor that isn’t found in any other mustards I’ve tried, and since being introduced to the brand via Susan Hermann Loomis, it is my go-to brand.

And now, welcome to spring! I do hope you enjoy.

Print Recipe
Prosciutto & Pea Salad
A simple fresh spring salad that will taste as delicious as it looks.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
The vinaigrette
  1. In a large bowl, whisk with a fork lemon juice and mustard. Gradually add the olive oil, whisking until emulsified
  2. Season with salt and pepper to taste.
The greens
  1. Bring a large pot of salted water to boil.
  2. Blanch the peas: Working in batches if necessary depending upon the size of your pot (one layer of peas per blanch), cook green peas and sugar snap peas until crisp, but tender - about 2 minutes a batch.
  3. Upon taking the peas out with a wire mesh, place them in a bowl of ice water to stop the cooking and maintain the brilliant green color.
  4. Drain and pat dry the peas.
  5. In a large mixing bowl, place the vinaigrette on the bottom.
  6. Add the arugula, sugar snap peas and English peas on top of the vinaigrette.
  7. Toss until coated well with the vinaigrette.
  8. Season as needed with salt and pepper.
Salad Presentation
  1. Arrange the salad on a platter.
  2. Top with small narrow slices of prosciutto.
  3. Pair with your favorite main dish, a loaf of fresh, crusty artisanal bread, a glass of crisp white wine or rosé and bon appétit!

 

~View more TSLL recipes here

~View more TSLL Salad recipes here.



6 thoughts on “A Simple Spring Side: Prosciutto & Pea Salad

  1. Love love love all these ingredients! What an exhilarating salade, it is now on the weekend lunch menu! Thank you, Shannon! XOXO

  2. I have been craving this since I saw the Insta story! I finally had a chance to get the ingredients yesterday, but was too tired to make it last night. So I got up early this morning to make it, and now I get to have it for breakfast AND lunch! It’s so delicious, thank you for sharing Shannon.

  3. Sooooooo excited to try this! Looks like another trip to Whole Foods 😉 Also love the new recipe format…thanks, Shannon!

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