Pea, Prosciutto, and Parmesan Salad
When I was growing up my family always served a lot, and I mean A LOT of frozen peas because it was my father’s favorite vegetable. I could never understand why, and I honestly hated them as I think most kids do. I do however fondly remember him yelling “give peas a chance” excitedly every time they were served to us. I think he was hoping that if he was super excited for them, then my sister and I would devour the vegetable. Much to his disappointment, we did not.
I now, as a mother to two children, understand his reasoning of wanted to get your kids to eat a wide variety of vegetables. Though still not a favorite of mine, I have recently started gving peas a chance by serving them with crisp prosciutto, parmesan, and a lemon vinaigrette. I mean why not? At least my kiddos seem to like it and I don’t even have to yell at them to eat it. #MomWin
Pea, Prosciutto, and Parmesan Salad
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
What You Need
- 1 (1-pound) bag frozen peas
- 4 ounces (1/8-inch-thick slices) prosciutto, torn or crumbled after baking
- 3 tablespoons freshly shaved parmesan
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh basil leaves
Lemon Vinaigrette Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Directions
- Preheat the oven to 400° F.
- Place the prosciutto flat on a baking sheet and place in the oven once it reaches 400 degrees.
- Allow the prosciutto to crisp up for 4-5 minutes. Take out of the oven and flip, place back in the oven and continue to bake for 4-5 minutes longer.
- Remove prosciutto from oven and place aside to cool. Tear or crumble into a bowl.
- In a small mixing bowl whisk together the dressing ingredients (lemon juice, olive oil, garlic, salt, and pepper) and place aside.
- Bring a large pot of salted water to a rolling boil.
- Place the peas into the boiling water and allow to boil for 3-5 minutes. The peas should be cooked through but not mushy.
- Strain the peas and place in a large serving bowl, add in the crisped-up prosciutto and parmesan.
- Pour the dressing over the peas, prosciutto, and parmesan then toss.
- Top with the freshly chopped basil leaves and serve immediately.
Recipe Tips:
- You will want the prosciutto to be firm and crispy but not blackened. Keep an eye on your oven.
- This recipe is light yet filling and can be served hot as a side dish to a heavier type of meat such as my Easy Roasted Lamb or you can serve it cold as a simple yet filling salad!
Now the last thing you have to do as my daughter would say is Eat, Eat! Or as my dad would say GIVE PEAS A CHANCE! I must say I have to agree with him on this one.
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