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Prosciutto, Pea and Mozzarella Salad
Bright green peas and creamy buffalo mozzarella create a fresh base for this quick Italian-inspired salad. Salty shards of pan-fried prosciutto add a satisfying crunch to every bite. A simple mint vinaigrette ties the bowl together with a sharp, herbaceous finish. Serve it as a light lunch or a refreshing starter for a summer dinner party. The contrast between the cool cheese and the crisp meat makes it an instant favorite.
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. Whisk your vinaigrette ingredients together in a small bowl and season to taste.
- 3Drain the cooked peas and immediately rinse them under cold running water to stop the cooking process and cool them completely.
- 4Dry the cooled peas thoroughly using paper towels.
- 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. Finish with a drizzle of the mint dressing and a garnish of fresh mint leaves.
Nutrition
25g
Protein
26g
Fat
4g
Sugar
2.23mg
Sodium