Sugar Snap Pea Salad with Crispy Prosciutto & Mint

Name: Sugar Snap Pea Salad with Crispy Prosciutto & Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 pound prosciutto, sliced thin and cut crosswise into 1/4-inch strips; 1/4 cup red wine vinegar; 2 cups baby arugula; 1/2 small red onion, julienned; 1/4 cup Pecorino, shaved with a veggie peeler; 8 to 10 fresh mint leaves, cut into a chiffonade (see page 58)

Servings: persons

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
1/4 pound prosciutto, sliced thin and cut crosswise into 1/4-inch strips
1/4 cup red wine vinegar
2 cups baby arugula
1/2 small red onion, julienned
1/4 cup Pecorino, shaved with a veggie peeler
8 to 10 fresh mint leaves, cut into a chiffonade (see page 58)

1
To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water.
2
Toss the peas into the boiling water, let the water return to a boil, and cook for 2 more minutes.
3
Remove the peas from the boiling water and immediately plunge them into the ice water.
4
When the peas are cold, drain them and lay on paper towels to dry.
5
Cut the peas in half lengthwise and reserve.
6
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.
7
Remove the garlic and ditch itit has fulfilled its garlic destiny!
8
Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar.
9
Turn off the heat.
10
In a large bowl, combine the arugula, snap peas, and onion along with the prosciutto and any juices from the pan; toss well.
11
Add the Pecorino and mint and TASTE it!
12
Season with salt if needed and serve.
13
Sugar snap peas often have strings that run along the edge of the podbe sure to remove them because eating sugar snaps and flossing at the same time is not a pleasant experience

467

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 1 pound sugar snap peas, stem ends and strings removed, Extra virgin olive oil, 1 clove garlic, smashed, and more.

Yes, Sugar Snap Pea Salad with Crispy Prosciutto & Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!