Sugar Snap Pea & Prosciutto Salad

 
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When I think of the perfect Summer salad - something light, something crunchy, something refreshing, something appropriate for a little bit of fancier at home dinner - I think of this Sugar Snap Pea & Prosciutto Salad. It has all the things that make a Summer salad perfect - a bunch of crisp greens tossed in a honey mustard vinaigrette & sprinkled with just a bit of cheese. & it has crispy prosciutto, which is legit better than bacon. Literally it checks all the boxes.

 
 

It’s super simple to make, & perfect with a grilled & juicy steak. With that said, I am the BIGGEST fan of coupling salad with pasta. Specifically arugula - a bowl full of sauced up pasta over a pile of arugula is my no. 1 strategy for sneaking some veggies into any carby bowl of pasta. The peppery crisp taste just tastes so good with a pasta & sauce combo of any kind, and this salad is perfect to make what can usually feel like a heavy bowl of carbs feel like Summer appropriate. The crispy veggies & sweet vinaigrette pairs especially well with a plate Alfredo or pesto pasta. My personal favorite - a creamy pesto cauliflower gnocchi. A forkful of this salad with a pilowy soft cauliflower gnocchi & a creamy pesto sauce is the perfect summer bite.

 
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For the Salad

  • 4 pieces of prosciutto

  • 1/4 c. red wine vinegar

  • 2 tbsp EVOO

  • 2 tbsp Dijon

  • 1 tbso honey

  • Salt & peper

  • 4-6 c. arugula

  • 2 c. sugar snap peas, trimmed & sliced on the diagonal

  • about 2 tbsp parmesan shavings

Preheat the oven to 375 & line a baking sheet with parchment. Lay the prosciutto on the sheet in a single layer, and bake for 15-17 minutes. Just until the prosciutto is birghter in color and crisps up.

While the prosciutto bakes, which the vinegar, EVOO, Dijon, & honey in a small bowl. Place the arugula & half the snap peas in the serving bowl, sprinkle with a pinch of sale & pepper, & toss with the dressing. Crumble the crisped up prosciutto. Layer the rest of the snap peas, the prosciutto & the cheese on top of the dressed salad. Refrigerate until you’re ready to eat.

Lesley Zehner