This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST
Ingredients
- sea salt for boiling water
- 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
- 12 ounces snow peas, trimmed and washed
- 8 slices prosciutto, sliced medium-thick
- 1/2 cups shaved parmigiano
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoons virgin olive oil
- sea salt and black pepper
- 3 tablespoons chopped fresh mint
Servings: people
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.
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