A Simple Spring Side: Prosciutto & Pea Salad
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.
Prosciutto & Pea Salad
A simple fresh spring salad that will taste as delicious as it looks.
Servings6
Prep Time10 minutes
Cook Time5 minutes
Ingredients
1Tbsp
lemon juicefresh
1/2tsp
Dijon mustardMaille is my favorite
3Tbsp
olive oilextra virgin
1 1/4cups
peasfresh English (thawed frozen in a pinch)
12ounces
sugar snap peastrimmed (about 3 cups)
4ounces
arugulaabout 6 cups
4ounces
prosciuttothinly sliced
Instructions
The vinaigrette
In a large bowl, whisk with a fork lemon juice and mustard. Gradually add the olive oil, whisking until emulsified
Season with salt and pepper to taste.
The greens
Bring a large pot of salted water to boil.
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.
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.
Drain and pat dry the peas.
In a large mixing bowl, place the vinaigrette on the bottom.
Add the arugula, sugar snap peas and English peas on top of the vinaigrette.
Toss until coated well with the vinaigrette.
Season as needed with salt and pepper.
Salad Presentation
Arrange the salad on a platter.
Top with small narrow slices of prosciutto.
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.
