Green pea salad with ham
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Green pea salad with ham - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g young peas in pods, trimmed and remove tough fibers
- Coarse salt
- Olive oil
- 1 crushed clove of garlic
- A pinch of crushed dried red pepper
- 200g dry-cured prosciutto ham, cut into thin strips
- 1/4 cup red wine vinegar
- 2 cups young arugula
- 1/2 small red onion, cut into rings
- 1/4 cup shavings of pecorino cheese (cut with a vegetable peeler)
- 8-10 fresh mint leaves, cut into strips
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Cooking the dish according to the recipe:
- Blanch the peas, bring a large pot of well-salted water to a boil, and fill a large bowl with salted ice water. Drop the peas into the boiling water, bring to a boil, and cook for 2 minutes. Drain the peas and immediately plunge them into ice water. Once the peas have cooled, drain and drain on paper towels. Cut the peas in half.
- Coat the bottom of a medium saucepan with olive oil and add the garlic and red pepper flakes. Heat the pan to medium and cook for 2-3 minutes. Remove and discard the garlic—it's served its purpose! Add the prosciutto to the pan and cook for 3-4 minutes, or until crisp, then stir in the vinegar. Turn off the heat.
- In a large bowl, combine the arugula, peas, and onion with the prosciutto and pan liquid; stir well. Add the cheese and mint and taste. Season with salt if needed.
Italian recipe Salad with young arugula.
Categories:
recipe / Salads / Leafy salads / Anne Burrell
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