Name: Pea and Prosciutto Salad
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 1/4 cups shelled fresh green peas (from about 1 1/4 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)

Pea and prosciutto salad on a white platter.

Photo by Laura Murray

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Recipe notes

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