Best 2 Pea And Prosciutto Salad Recipes

Are you looking for a delicious and refreshing salad recipe that is perfect for a light lunch or a side dish? Look no further than pea and prosciutto salad! This flavorful salad combines the sweetness of fresh peas, the saltiness of prosciutto, and the crunch of fresh herbs to create a delightful dish that is sure to please everyone at your table. With just a few simple ingredients and a few minutes of preparation, you can have this salad ready to enjoy in no time. So grab your favorite bowl and get ready to make the best pea and prosciutto salad you've ever tasted!

Here are our top 2 tried and tested recipes!

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

PEA AND PROSCIUTTO SALAD

Pea and Prosciutto Salad image

Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish.

Categories Bon Appétit Salad Spring Pea Prosciutto Ham Arugula Horseradish Dinner Side Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
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.
Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Tips:

When selecting peas for the salad, look for fresh, plump, and bright green peas. Avoid peas that are wrinkled or have brown spots.
If using frozen peas, thaw them thoroughly before adding them to the salad. This will help to prevent the salad from becoming watery.
Prosciutto can be purchased thinly sliced or in thicker slices. If using thicker slices, slice them thinly against the grain before adding them to the salad.
To make a vegetarian version of the salad, omit the prosciutto and add some crumbled feta cheese or goat cheese instead.
For a more flavorful salad, use a good quality olive oil and balsamic vinegar.
Season the salad to taste with salt and pepper.
Serve the salad immediately or chill it for later.

Conclusion:

Pea and prosciutto salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover peas and prosciutto. The combination of sweet peas, salty prosciutto, and tangy balsamic vinegar is sure to please everyone at the table. So next time you are looking for a quick and easy salad recipe, give this one a try.