Arugula and Snap Pea Salad

INGREDIENTS

  • Kosher salt
  • 1 pound sugar snap peas, stem ends and strings removed
  • Extra virgin olive oil
  • 1 clove garlic, smashed
  • Pinch of crushed red pepper
  • ¼ pound prosciutto, sliced thin and cut crosswise into ¼-inch strips
  • ¼ cup red wine vinegar
  • 2 cups arugula, trimmed and washed
  • ½ small red onion, julienned (you can substitute your spring onions if you like)
  • ¼ cup Pecorino, shaved with a veggie peeler
  • 8 to 10 fresh mint leaves, cut into a chiffonade

DIRECTIONS

To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil, and cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.

Cut the peas in half lengthwise and reserve.

Coat a medium sauté pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and throw garlic away.  Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.

In a large bowl, combine the arugula, snap peas, and onion along with the prosciutto and any juices from the pan; toss well. Add the Pecorino and mint and taste. Season with salt if needed and serve.

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