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Prosciutto, Pea and Mozzarella Salad
Sweet green peas, still plump from a quick blanch, meet creamy buffalo mozzarella in this refreshing Italian-inspired salad. Salty shards of pan-fried prosciutto bring a satisfying crunch that contrasts beautifully with the soft cheese. A simple mint vinaigrette ties everything together with a sharp, herbaceous finish. It's an effortless dish that works just as well for a light lunch as it does for a dinner party starter. You'll love how these few simple ingredients create such a balanced, flavorful plate.
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.