Pea and Prosciutto Salad
bonappetit.com
bonappetit.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1¼ cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces sugar snap peas (about 3 cups), trimmed
  • 4 ounces arugula, tough stems removed (about 6 packed cups)
  • 4 ounces prosciutto, thinly sliced
  • Knob of fresh horseradish, peeled (for serving)

Instructions

Comments

Log in or Register to write a comment.