Sugar Snap Pea Salad With Prosciutto Food

SUGAR SNAP PEAS AND PROSCIUTTO

Steps:

• Bring water to boil for peas. Trim stem ends of peas (the strings will come off with them).
• Remove fat, and slice prosciutto into very thin strips.
• Cook peas in boiling water for 1 to 1 1/2 minutes, depending on their size. Drain, and set aside.
• Meanwhile, saute prosciutto in oil in nonstick pan, stirring to keep pieces separated. Cook about 1 minute, just until prosciutto begins to take on color.
• Stir peas into prosciutto, and season with pepper.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

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.

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

SUGAR SNAP PEA SALAD WITH PROSCIUTTO

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.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

SNAP PEA SALAD

Steps:

• Combine all ingredients in a bowl.
• Let stand 10 minutes, tossing occasionally.

SPINACH & SUGAR SNAP PEA SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to coat.

BEET AND SUGAR SNAP PEA SALAD

Steps:

• Drain the beets well, blot with a paper towel.
• Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain.
• Make the dressing with the next five ingredients and mix well.
• It can be done with a whisk or in the food processor.
• In a large bowl place the beets and peas and pour the dressing over the veggies.
• Toss gently until all the veggies are covered well.
• Cover and refrigerate at least 3 hours.

SUGAR SNAP PEA SALAD WITH PROSCIUTTO

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CARROT & SUGAR SNAP SALAD

Steps:

• Make the dressing by whisking the hoisin, lime juice and ginger with 2 tbsp cold water.
• In a large bowl, mix the sugar snap peas, carrots and coriander. Pour over the dressing and mix to coat.

FRESH SUGAR SNAP PEA SALAD

Steps:

• Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.

SUGAR SNAP PEA SALAD II

Steps:

• Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Gently toss to combine all ingredients and coat with dressing, and refrigerate salad for at least 1 hour before serving.

POTATO & SUGAR SNAP PEA SALAD

Steps:

• Cook the potatoes in water to cover 12-15 minutes, until tender. Drain, then toss in a bowl with vegetable broth. Cover and refrigerate at least 2 hours or until chilled.
• Meanwhile bring 2 quarts of water to a boil and prepare a bowl of ice water. Add snap peas and green peas to boiling water, return to a boil and cook 1 minute or until snap peas turn bright green. Drain, then submerge in ice water to stop cooking and cool. Drain and refrigerate.
• Dressing:.
• Whisk ingredients except oil in a small bowl until blended. Gradually add oil, whisking constantly until thickened. Cover and refrigerate.
• To serve:
• Put potatoes (with broth), snap peas, green peas, onion, radishes and parsley in a serving bowl. Whisk Mustard Dressing to recombine, add to bowl, and toss to mix and coat. Enjoy!

CHINESE SUGAR SNAP PEA SALAD

Steps:

• To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
• To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
• **I've also cooked them in a 'made for the microwave' pot.
• They steam better!

SUGAR SNAP PEA SALAD WITH PROSCIUTTO

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SUGAR SNAP PEA COBB SALAD

Steps:

• Preheat the oven to 400 degrees F.
• For the vinaigrette: Whisk together the olive oil, lemon juice, mustard, vinegar and shallot in a small bowl until combined. Season with salt and pepper. Set aside.
• For the salad: Arrange the bacon on a rimmed baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Cool.
• Arrange the arugula, snap peas, tomatoes, avocado and eggs on a large serving platter and drizzle with the vinaigrette. Crumble the bacon on top and sprinkle with blue cheese crumbles before serving.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

PEA AND PROSCIUTTO SALAD

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.