Pea and Prosciutto Salad

Ingredients for Pea and Prosciutto Salad

• 1 tablespoon fresh lemon juice

• 1/2 teaspoons Dijon mustard

• 3 tablespoons olive oil

• Kosher salt, freshly ground pepper

• 300ml shelled fresh green peas (from about 575g pods), or frozen peas, thawed

• 350g sugar snap peas (about 3 cups), trimmed

• 110g rocket, tough stems removed (about 6 packed cups)

• 110g prosciutto, thinly sliced

• Knob of fresh horseradish, peeled (for serving)

How to make Pea and Prosciutto Salad

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 colour and halts the cooking. Drain and pat dry with paper towels.

Add green peas, sugar snap peas, and rocket 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.