Name: Pea and Prosciutto Salad
Yield: 4 servings
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)

Pea and prosciutto salad on a white platter.

Photo by Laura Murray

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Recipe information

Yield
4 servings

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)

Preparation

Step 1
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Step 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.
Step 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.
Step 4
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Recipe notes

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