Sugar Snap Pea Salad with Crispy Prosciutto & Mint

Name: Sugar Snap Pea Salad with Crispy Prosciutto & Mint
Yield: serves: 4
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; 1/4 pound prosciutto, sliced thin and cut crosswise into 1/4-inch strips; 1/4 cup red wine vinegar; 2 cups baby arugula; 1/2 small red onion, julienned; 1/4 cup Pecorino, shaved with a veggie peeler; 8 to 10 fresh mint leaves, cut into a chiffonade (see page 58)

December 9, 2011

I love sugar snaps because they’re crispy, they’re crunchy, and they’re snappy! Just blanch, shock, and cut them into little slivers to enjoy the full sugar snappy experience. To keep things interesting, toss in some minty fresh deliciousness and some salty, crispy prosciutto! Now that’s what I call a summertime salad.

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