SUGAR SNAP PEA SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
- Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.
PEA AND PROSCIUTTO SALAD
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
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.
PEAS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
PROSCIUTTO & PEA SALAD
A simple fresh spring salad that will taste as delicious as it looks.
Provided by Simply Luxurious
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk with a fork lemon juice and mustard. Gradually add the olive oil, whisking until emulsified
- Season with salt and pepper to taste.
- Bring a large pot of salted water to boil.
- Blanch the peas: Working in batches if necessary depending upon the size of your pot (one layer of peas per blanch), cook green peas and sugar snap peas until crisp, but tender - about 2 minutes a batch.
- Upon taking the peas out with a wire mesh, place them in a bowl of ice water to stop the cooking and maintain the brilliant green color.
- Drain and pat dry the peas.
- In a large mixing bowl, place the vinaigrette on the bottom.
- Add the arugula, sugar snap peas and English peas on top of the vinaigrette.
- Toss until coated well with the vinaigrette.
- Season as needed with salt and pepper.
- Arrange the salad on a platter.
- Top with small narrow slices of prosciutto.
- Pair with your favorite main dish, a loaf of fresh, crusty artisanal bread, a glass of crisp white wine or rosé and bon appétit!
PEA, PANCETTA & POTATO SALAD
A little pancetta goes a long way in this vibrant, summer side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
- Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
Nutrition Facts : Calories 203 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT
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
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
PEAR AND PROSCIUTTO SALAD
Pear and Prosciutto were made for each other; that sweet and salty make your taste buds very happy. You can prepare a small salad to serve as an entrée or a larger one for lunch with a fresh dinner roll.
Provided by Sageca
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pears in half and core them.
- Peel one pear half, chop into cubes and place in a blender with the vinegar, mustard, salt and pepper. Puree until smooth. With the blender running add the olive oil; set aside.
- Cut remaining (unpeeled) pear halves into thin slices and place into a large bowl with the spinach.
- Pour the dressing over the top and gently toss.
- Place greens and pears onto each plate.
- Top each with 1/4 of the prosciutto, candied pecans and serve.
Nutrition Facts : Calories 351.1, Fat 30.4, SaturatedFat 3.7, Sodium 187.7, Carbohydrate 21.6, Fiber 5.9, Sugar 12.1, Protein 3
CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE
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
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
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PEA AND PROSCIUTTO SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 1 minServings 4
- 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.
CRUNCHY PEA SALAD WITH PROSCIUTTO - CALIGIRL COOKING
From caligirlcooking.com
5/5 (1)Total Time 1 hr 15 minsCategory Salad, Side DishCalories 157 per serving
- Heat olive oil in a small sauté pan over medium. Add shallots and sauté until they begin to become fragrant. Add prosciutto. Stir over medium heat until prosciutto begins to crisp. Remove shallots and prosciutto to a small plate covered with a paper towel to drain and cool.
- In a medium bowl, combine prosciutto and shallots, peas, water chestnuts, yogurt, mayonnaise, garlic powder and salt. Stir to combine. For best results, let sit in refrigerator for an hour or so to give all of the flavors a chance to meld.
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