The farmers markets are beginning to open up, and my cravings for fresh, green produce has intensified. So with my muse being a particular food craving of my love for fresh green salad as he is currently working abroad and doesn’t have as many of the favorite foods readily available, when I came across this recipe in Bon Appétit magazine last month, I ripped it out to try at home. And I am happy that I did.
One of my favorite sections of Bon Appétit is r.s.v.p. in the front of the magazine in which readers write in requesting a particular recipe from a favorite restaurant. Inspired by Houston’s Coltivare restaurant, the contrast of brilliant colors, as well as the mere mention of prosciutto, had me nodding my head as a wonderful new spin on a fresh green spring-time salad. After all, what doesn’t go well with prosciutto?
As luck would have it, Maille had just sent me one of their new gourmet mustards to try: Chardonnay white wine and white truffle from alba, and let me just say, that extra something special adds a luxurious finish to this spring salad. Now don’t worry, if you do not have this particular Dijon mustard, their original is my go-to for everything that calls for a teaspoon of Dijon, and it can be found in just about any grocery market. As I shared in this recipe last year, Maille’s mustards provide a subtle, silk finishing flavor that isn’t found in any other mustards I’ve tried, and since being introduced to the brand via Susan Hermann Loomis, it is my go-to brand.
And now, welcome to spring! I do hope you enjoy.
Prosciutto & Pea Salad
- 1 Tbsp lemon juice fresh
- 1/2 tsp Dijon mustard Maille is my favorite
- 3 Tbsp olive oil extra virgin
- 1 1/4 cups peas fresh English (thawed frozen in a pinch)
- 12 ounces sugar snap peas trimmed (about 3 cups)
- 4 ounces arugula about 6 cups
- 4 ounces prosciutto thinly sliced
- 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!
~View more TSLL recipes here
~View more TSLL Salad recipes here.