Pea and Prosciutto Salad
A fresh and elegant salad combining crisp sugar snap peas, tender green peas, and peppery arugula, topped with delicate prosciutto and finished with fresh horseradish. Dressed in a light lemon-Dijon vinaigrette.
Ingredients
- •1 tablespoon fresh lemon juice
- •½ teaspoon Dijon mustard
- •3 tablespoons olive oil
- •to taste Kosher salt, freshly ground pepper
- •1¼ cups green peas
- •12 ounces sugar snap peas
- •4 ounces arugula
- •4 ounces prosciutto
- •1 knob fresh horseradish
- •peeled
Cooking Instructions
- 1.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
3 min
- 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.
10 min
- 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.
3 min
- 4.
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
4 min
