Pea salad with crispy prosciutto bits

Pea salad with crispy prosciutto bits

May 13 2020


15 mn

Serves 5

Spring peas are in season, so I am making the most of it because I love these so much. I made a soup the other day and tried this salad today which is to die for!! The crispy prosciutto bits are optional but so delicious!! IF peas are not in season, you can always use frozen ones, thawed. It will not be as springy but still really yummy!


  • 1 head of butter lettuce
  • 1/2 romaine lettuce
  • 1 1/2 cup of shelled spring peas
  • 3-4 slices of prosciutto
  • 1 shallot, minced
  • 1 tbsp of dijon mustard
  • 2 tbsp of red wine vinegar
  • 1/4 cup of olive oil
  • 1/2 cup of fresh herbs: basil, Italian parsley, tarragon,...


Put the prosciutto on a baking tray and bake at 450F for 4-5 minutes until crispy.

Chop the lettuces roughly and transfer to a salad bowl.

Quickly blanche the peas, which means put them in boiling water for 1 minutes and quickly drain and rinse them under iced cold water.

Make the dressing by whisking the mustard, vinegar and oil and adding the chopped shallot.

When the prosciutto is cooked just crumble it and reserve on the side.

Toss the salad with the vinaigrette, peas, fresh herbs and sprinkle the crispy prosciutto bits on top. Add some salt and pepper to taste and enjoy!

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