Wednesday, March 30, 2011

Pea, Feta, and Crispy Prosciutto Salad

Found HERE from Real Simple.
Great summer side salad.

2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup) (MSPI goat cheese)
2 scallions, thinly sliced


1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.

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