This salad features unexpected greens

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This salad features unexpected greens

Chef Anne Burrell created this sugar snap pea salad that contrasts the sweet taste of the peas with salty prosciutto and fresh mint.

This salad features unexpected greens

SPF
Chef Anne Burrell created this sugar snap pea salad that contrasts the sweet taste of the peas with salty prosciutto and fresh mint.
Sugar Snap Pea Salad With Crispy Prosciutto And Mint

@Recipe intro bold:Start to finish: 25 minutes
Servings: 4
ingredients:
Kosher salt
1 pound sugar snap peas, stem ends and strings removed
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
¼ pound prosciutto, thinly sliced thin and cut crosswise into ¼-inch strips
¼ cup red wine vinegar
2 cups baby arugula
½ small red onion, julienned
¼ cup pecorino cheese, shaved
8 to 10 fresh mint leaves, thinly sliced
METHOD:
To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
Cut the peas in half lengthwise, then set aside.
Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove and discard the garlic. Add the prosciutto and cook for 3 to 4 minutes, or until crispy. 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, then taste and adjust salt if needed.
Recipe from Anne Burrell’s forthcoming Cook Like a Rock Star, Clarkson Potter, October 2011.

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