Best 3 Crisp Prosciutto Pea Mozzarella Salad With Mint Vinaigrette Recipes

Crisp prosciutto pea mozzarella salad with mint vinaigrette is a delightful spring or summer dish that features fresh, seasonal ingredients. The crisp prosciutto and salty mozzarella contrast with the sweetness of the peas and the tangy mint vinaigrette. This salad is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish.

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CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette image

Fresh Italian flavours make a perfect complement to the warmer weather

Provided by Good Food team

Categories Dinner, Lunch, Starter

Time 25m

Number Of Ingredients 6

Ingredients

4slices prosciutto
100g peas , fresh or frozen
1ball buffalo mozzarella , torn into large pieces
½ juice orange
1 tbsp olive oil
small handful mint , leaves finely chopped, plus extra small leaves to serve

Steps:

Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Nutrition Facts : Calories 372 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.23 milligram of sodium

CRISPY PROSCIUTTO - BAKED

Crispy Prosciutto - Baked image

Total credit for this recipe goes to Chef Maito. This is easy & fantastic way to crisp up prosciutto, in the oven, without adding any extra fat. Use for any recipe that requires crispy prosciutto. I estimate approximately 1/2 - 1 piece per person if using for a salad. Beware, prosciutto tends to be salty.

Provided by Chicagoland Chef du

Categories < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 slices prosciutto, sliced very thin
1 sheet parchment paper, enough to cover baking sheet

Steps:

Preheat oven to 350 degrees F.
Place slices of prosciutto flat on parchment paper over a baking sheet.
Bake about 13 minutes, or until fairly crisp.
Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
Credit goes to Maito & this recipe: http://www.food.com/recipe/fig-and-crispy-prosciutto-salad-319957?oc=linkback.

Nutrition Facts :

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint image

Via The Associated Press and Anne Burrell of Food Network. The pancetta is optional and the salad is quite delicious without it.

Provided by COOKGIRl

Categories Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

kosher salt
1 lb sugar snap pea, stem ends and strings removed
extra-virgin olive oil
1 garlic clove, minced
1 pinch crushed red pepper flakes
1/4 lb prosciutto, thinly sliced thin and cut crosswise into 1/4-inch strips (optional, pancetta, bacon or vegetarian bacon will work)
1/4 cup red wine vinegar
2 cups baby arugula
1/2 small red onion, julienned
1/4 cup pecorino cheese, shaved
8 -10 fresh mint leaves, thinly sliced (fresh mint only!)
cracked black pepper, to taste

Steps:

To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise, then set aside.
Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
In a large bowl, combine the arugula, snap peas, onion and garlic.
Scatter the crispy prosciutto on top and any juices from the pan.
Add the pecorino and mint.
Garnish with cracked black pepper.

Nutrition Facts : Calories 49.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 10.4, Fiber 4, Sugar 2.4, Protein 2.6

Tips:

Using high-quality prosciutto and mozzarella is key to achieving the best flavor for this salad. Look for prosciutto that is thin and slightly salty, and mozzarella that is fresh and milky.
To save time, you can use pre-cooked prosciutto and pre-sliced mozzarella.
If you don't have a grill, you can cook the prosciutto in a hot skillet for a few minutes per side, or until it is crispy.
Be sure to use fresh mint in the vinaigrette, as it provides a bright and refreshing flavor.
If you don't have white wine vinegar, you can substitute another type of vinegar, such as red wine vinegar or balsamic vinegar.
To make the salad ahead of time, cook the prosciutto and assemble the salad, but do not add the dressing until you are ready to serve.

Conclusion:

This crisp prosciutto, pea, mozzarella salad with mint vinaigrette is a light and refreshing salad that is perfect for a summer meal. The combination of crispy prosciutto, sweet peas, fresh mozzarella, and tangy mint vinaigrette is sure to please everyone at your table.