Pea Prosciutto Salad
User Reviews
5
3 reviews
Excellent
Pea Prosciutto Salad
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Tender peppery greens with sweet peas and salty arugula all lightly dressed in one delicious bowl!
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Ingredients
- 1 lb green peas frozen or fresh
- 3 oz prosciutto thinly sliced
- 2 cups arugula 2 oz, baby
- 2 tablespoons olive oil
- 1 medium shallot 1 whole bulb, peeled and sliced thin
- 3 cloves garlic minced
- 1 1/2 tablespoons Dijon mustard 1 oz
- 4 teaspoons lemon juice divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 teaspoon lemon zest
- 8 leaves basil 25 oz, chopped, fresh
Instructions
- Prep Ingredients: Add arugula to a medium to large sized bowl and set aside. Chop and measure out the rest of the ingredients and have ready bc this recipe comes together fast.
- Saute: Add olive oil to a medium-sized saute pan and heat over medium. Add shallots and garlic and saute for 1-2 minutes. Add peas, dijon, salt, pepper, and 2 teaspoons of lemon juice. Mix well and saute for another 3-4 minutes. Add sauteed peas to the bowl with arugula and mix to coat the arugula with the oil and dijon from the peas. Set aside.
- Fry Prosciutto (optional): Add the prosciutto to the same pan and heat to medium. Fry for 1 minute and then use tongs to flip the prosciutto to the other side. Deglaze the pan with the remaining 2 teaspoons of lemon juice and fry for another minute. Remove prosciutto from the pan. Add to a cutting board and give it a rough chop.
- Assemble Salad: Add the chopped prosciutto, basil, and lemon zest to the bowl with the peas and arugula and mix well.
- Serve: Serve either warm or cold and enjoy!
Equipments used:
Notes
- Storage
- Storage
- Store in the fridge for up to 3 days, although the arugula will begin to get soggy on day 2.
- Substitutions
- Substitutions
- Shallots: Sweet onions will also work, about 1/4 cup.
- Arugula: Baby is our preferred but salad arugula will also work.
- Peas: Frozen or fresh shelled, skip the canned peas for this one.
- Prosciutto: Thinly sliced pancetta will also work.
- Dijon: A stone ground mustard will also work.
- Frying the Proscuitto
- Frying the Proscuitto
- If you choose to fry the prosciutto, leave some of the dijon in the pan for it to fry with. Fry for just 45 -60 seconds on each side and deglaze the pan with lemon juice before flipping, turn the heat down if the pan begins to burn.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.03g
(2%)
Cholesterol
14mg
(5%)
Sodium
502mg
(21%)
Potassium
385mg
(8%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1171IU
(23%)
Vitamin C
50mg
(56%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 14mg | 5% |
| Sodium | 502mg | 21% |
| Potassium | 385mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 50mg | 56% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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