Best 2 Pea And Prosciutto Salad Recipes

Indulge in the symphony of flavors with our delectable Pea and Prosciutto Salad, a harmonious blend of crisp peas, salty prosciutto, and a medley of textures that will tantalize your taste buds. This vibrant salad boasts an array of culinary delights, from the refreshing crunch of sugar snap peas and baby arugula to the savory notes of crispy prosciutto and salty Parmesan cheese. Dressed with a zesty lemon-basil vinaigrette, this salad offers a delightful balance of tanginess and sweetness, highlighted by the subtle nuttiness of toasted pine nuts. Dive into the vibrant Pea and Prosciutto Salad, a culinary masterpiece that showcases the beauty of fresh, seasonal ingredients and simple, yet sophisticated flavors.

In addition to the classic Pea and Prosciutto Salad, this article presents a diverse selection of salads that cater to various dietary preferences and culinary inclinations. From the hearty and protein-packed Tuna Salad with White Beans and Arugula to the refreshing and colorful Quinoa Salad with Roasted Vegetables, these salads offer a myriad of flavors and textures to satisfy every palate. Whether you seek a light and refreshing lunch option or a flavorful side dish to accompany your main course, this collection of salads has something for every occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the peas. They should be tender but still have a slight crunch.
Use a good quality olive oil. This will help to bring out the flavors of the other ingredients.
Season the salad to taste. Use salt, pepper, and lemon juice to taste.
Serve the salad immediately. This will help to keep the peas and prosciutto crispy.

Conclusion:

This pea and prosciutto salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet peas, salty prosciutto, tangy lemon juice, and creamy Parmesan cheese, this salad is sure to be a hit.