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Prosciutto Pea Salad

This is the ultimate spring salad. It has prosciutto, fresh snap peas, pea shoots, asparagus, Parmesan, shallots and a zesty vinaigrette.
Prep Time40 minutes
Course: Salad
Keyword: gluten-free, salads, spring recipes
Servings: 6

Ingredients

For the salad

  • ½ pound sugar snap peas
  • 1 pound pea shoots (see note)
  • ½ pound asparagus, trimmed and cut into bite-sized pieces
  • 3-6 ounces prosciutto, torn
  • 5 ounces parmesan, shaved
  • 2 tablespoons shallots, sliced thin

For the dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ½ tablespoon honey
  • ½ tablespoon dijon mustard
  • Pinch sugar
  • Salt and pepper to taste

Instructions

  • Wash peas and pop pods open by tearing off tough stem end and pulling. The stem should pull strands with it, acting like a zipper (see picture). Gently squeeze the pods to pop them open.
  • Prepare remaining salad ingredients and combine in large salad bowl, tossing with your hands.
  • Whisk dressing ingredients together. Serve salad in bowls and sprinkle dressing on top. The salad is already very flavorful, so a small amount of dressing does the trick. Enjoy!

Notes

  1. Try to buy the skinniest asparagus (asparagi?) available. Thin stems are more tender. If you can’t find skinny asparagus, feel free to sauté the asparagus for a few minutes to soften it.
  2. If you can’t find pea shoots, you can substitute arugula, microgreens, frisée, endive or any other delicate green.
  3. To shave the parmesan, I cut the wedge into a thin chunk an inch or two wide, and I use my potato peeler on it. Works like a charm! Store dressing in a separate container to avoid wilting.