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Epicurious
Bon Appétit

Pea and Prosciutto Salad

5.0

(3)

Pea and prosciutto salad on a white platter.
Photo by Laura Murray

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Recipe information

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. Step 1

    Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.

    Step 2

    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.

    Step 3

    Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

    Step 4

    Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

TagsSaladSugar Snap PeaPeaBean and LegumeVegetableLemonCitrusFruitArugulaLeafy GreensHorseradishHerbs & SpicesProsciuttoHamMeatSideLunchDinnerDairy FreeGluten FreeEasyQuickSimmerEasterSummerSpringBon Appétit

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