Spring Peas, Snow Peas and Prosciutto Salad
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Spring Peas, Snow Peas and Prosciutto Salad
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| Servings |
| 4people |
| Cook Time |
| 15minutes total |
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Ingredients
- sea salt for boiling water
- 1 1/2 cups cups shelled fresh green peas (from about 1ΒΌ pounds pods), or frozen peas, thawed
- 12 ounces snow peas, trimmed and washed
- 8slices prosciutto, sliced medium-thick
- 1/2cups shaved parmigiano
- 1tablespoon fresh lemon juice
- 1/2teaspoon Dijon mustard
- 3tablespoons virgin olive oil
- sea salt and black pepper
- 3tablespoons chopped fresh mint
Instructions
- Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
- Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
- Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
- Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.