Sugar Snap Pea Salad with Prosciutto
A simple green salad is the perfect way to round out any spread. Simply add a few flavorful ingredients to your greens like sweet snap peas, salty prosciutto and savory pecorino cheese. Dovetailing Tip: Use the pancetta that you cooked on day 1 in place of the prosciutto in tonight’s salad.
Serving size: 4
Calories per serving: 171
1 pound sugar snap peas trimmed strings removed
1 clove garlic smashed
pinch crushed red pepper
1/4 pound thinly sliced prosciutto cut into thin strips
1/4 cup red wine vinegar
2 cups lightly packed baby arugula
1/2 red onion small red onion thinly sliced
1/4 cup shaved pecorino cheese (shaved with a veggie peeler)
8 leaves to 10 fresh mint cut into a chiffonade
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.