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Prosciutto, Pea and Mozzarella Salad
Four slices of prosciutto fry in a tablespoon of olive oil until they shatter into brittle shards, then drain on paper while the peas blanch for two minutes. A 125g ball of buffalo mozzarella tears into generous pieces and joins the peas on the plate, with the prosciutto crumbled over the top. Finished with a mint vinaigrette, the whole salad comes together in 20 minutes with just four ingredients. Works as a light lunch for two or a starter before pasta.
Equipment
- Skillet
- Saucepan
Ingredients
- 4 slices prosciutto
- 100g/4oz peas, fresh or frozen
- 1 ball buffalo mozzarella (about 125g/4½oz), torn into large pieces
- 1 tbsp olive oil
Instructions
- 1Warm a dry frying pan over medium heat. Fry the prosciutto slices until they become wrinkled and crisp. Transfer the meat to a paper towel to cool, then snap it into large shards.
- 2Bring a pot of salted water to a boil and cook the peas for 2 minutes until just tender. Drain the peas and immediately rinse them under cold running water. This stops the cooking process and locks in their bright green color.
- 3Dry the cooled peas thoroughly using paper towels. Surface moisture will water down your dressing.
- 4Whisk your vinaigrette ingredients together in a small bowl and season to taste.
- 5Tear the mozzarella into large pieces and divide it between two plates. Scatter the dried peas over the cheese and top with the crispy prosciutto shards. Drizzle with the mint dressing and garnish with fresh mint leaves.
Nutrition
25g
Protein
26g
Fat
4g
Sugar
2.23mg
Sodium
Notes
- Make ahead: If preparing the vinaigrette in advance, wait to stir in the chopped mint until right before serving so the leaves don't turn brown.
- Swap: Frozen peas work just as well as fresh here. Simply run them under warm water to thaw before using.
- Tip: Don't throw away the prosciutto fat left in the pan. You can use it to fry eggs or roast vegetables later.
