• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salads with Anastasi logo
  • SALAD RECIPES
  • SALAD COLLECTIONS
  • SALAD DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Salads by Season » Summer Salads

Minty English Pea Salad with Prosciutto

Made by Anastasia - Serves: 4 Filed Under: Dinner Salads, Salad Index, Spring Salads

Share
Pin15
Tweet
Share

This minty English pea salad features aromatic mint and fresh Italian flavours that make it a perfect accompaniment to a classic lamb roast.

Jump to Recipe Print Recipe

Minty English Pea Salad with Prosciutto and Provolone

This Minty Pea Salad features a flavour combination that just can’t be beaten! The sweet peas work perfectly with the salty prosciutto and the creamy provolone in this gorgeous spring salad.

What peas should I use? 

This early spring vegetable comes in three different varieties and the all can be used to make this salad.

  • Fresh English peas, aka garden and shelling peas, produce inedible pods from which large, edible peas are harvested.
  • Frozen peas are one of the few vegetables that are better frozen rather than fresh, they are picked and frozen at the peak of ripeness, halting the process of sugars turning to starch and tasting mealy. 
  • Snow peas produce edible flat pods with small peas inside.
  • Snap peas produce tender, edible pods with full-size peas.

Why peas and mint? 

As early pea varieties were bland and starchy tasting mint was added to liven them up disguise their mealiness. A tradition that has continued despite new pea varieties being sweeter and delicately flavoured.

PEA VARIETIES - SNOW, SUGAR SNAP, ENGLISH/GARDEN/SHELLING PEAS

ingredient substitutions

Prosciutto is an Italian ham which has been dry-cured “crudo” and served in thin slices. It tastes similar to bacon but as it is thinly sliced it has a buttery texture that melts in your mouth, you can swap with pancetta or bacon if you prefer.

Provolone is an Italian soft smoked cheese made from cow's milk. There are two types piccante (sharp) and dolce (sweet), in this recipe you can substitute with parmesan or feta 

Serving ideas

Pair this English pea salad with roast lamb, lamb cutlets, brisket, corned beef or even a perfectly cooked beef fillet. The leftovers are great stirred through some pasta. Try it with:

  • Classic lamb roast
  • Corned beef 
  • Carbonara 

Steps to making English pea salad 

STEP 1 - Grill Prosciutto

  • Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
  • Place the prosciutto in a single layer on your tray but don’t overcrowd it as it won’t crisp properly.
  • Place in the middle part of your oven and cook for 10-15 minutes until crisp (but this will depend on the thickness of your prosciutto). Be careful you don’t burn it and keep in mind that they will get crisper as they cool.
Raw prosciutto slices on a lined baking tray.
PLACE PROSCIUTTO SLICES ON OVEN TRAY
Prosciutto slices on a lined baking tray that have been roasted until crisp.
COOK UNTIL CRISP AND GOLDEN

STEP 2 - Prepare peas

To cook fresh peas 

  • Shell your peas by pinching off the stem end of the pod and pulling the string to “unzip” the pod at the seam. Then run your finger down under the peas to remove them.
  • Bring a medium saucepan of water to a roiling boil, use the minimum amount of water needed, but don't use salt as it will toughen them. If you add a pinch of sugar it will enhance their sweetness.
  • Add the peas and boil for 2-3 minutes until bright green and tender.
  • Remove from the heat and drain in a colander under cold running water.
  • Shake to remove excess water, pat dry then transfer to a mixing bowl.

To cook frozen peas 

  • Bring a medium saucepan of water to a roiling boil, use the minimum amount of water needed, but don't use salt as it will toughen them. If you add a pinch of sugar it will enhance their sweetness.
  • Carefully pour the peas from the bag into the boiling water. Stir them gently and let the peas boil, uncovered, for 2-3 minutes.
  • Remove from the heat and drain in a colander under cold running water.
  • Shake to remove excess water, pat dry then transfer to a mixing bowl.
SHELLING ENGLISH/GARDEN PEAS
SHELL YOUR PEAS
PEAS BOILING IN A SAUCEPAN ON THE STOVE
BOIL UNTIL TENDER 2-3 MINS

Step 3 - Assemble the salad

  • Rinse your rocket well under cold running water, shake to remove excess water then either pat dry with a towel or spin dry in a salad spinner. Transfer to a mixing bowl.
  • Place the olive oil, lemon juice, mint leaves and sweetener in a small food processor and blitz until well combined.
  • Add the cooled peas to the bowl with the rocket (arugula), pour your dressing on top then season with salt and pepper and toss until combined.
  • Crumble half of the prosciutto and gently stir until distributed evenly throughout the salad. Taste the salad and adjust the seasonings according to your taste.
  • Arrange the salad in a salad platter then garnish with the remaining half of the crumbled prosciutto and shaved provolone, serve immediately.
Arugula or rocket being dried in a salad spinner.
WASH & DRY YOUR ROCKET/ARUGULA
Minty English Pea Salad with Prosciutto and Provolone
TOSS THEN ARRANGE SALAD

Make ahead tips and inspiration for English Pea Salad

  • The dressing can be made the day before and stored covered in the fridge, however, it will lose some of its vivid green colour. 
  • You can boil the peas the day before but strain and dry them well otherwise they will turn brown then store them covered in the fridge.
  • Uncooked frozen peas are not safe to eat without boiling. They are a ready to cook food, and not a ready to eat food. 

Some other pea or prosciutto salad recipes to try:

VERDANT SNOW PEA SALAD WITH AVOCADO, SEEDS & DIJON VINAIGRETTE
VERDANT SNOW PEA SALAD
PINEAPPLE SALAD WITH CRISPY PROSCIUTTO
PINEAPPLE PROSCIUTTO SALAD
Minty English Pea Salad with Prosciutto and Provolone

Minty English Pea Salad with Prosciutto and Provolone

This minty English pea salad features aromatic mint and fresh Italian flavours that make it a perfect accompaniment to a classic lamb roast.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: English, Italian
Keyword: Intermediate
Servings: 4 as a side
Calories: 479kcal
Author: Anastasia
Ingredients
For the minty peas…
  • 500 grams garden peas (either fresh or frozen)
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • ½ cup mint leaves
  • 1 tbsps sweetener (honey, maple syrup, stevia)
For the salad…
  • 100 grams baby rocket
  • 100 grams prosciutto (approximately 6 slices)
  • 100 grams provolone cheese* (shaved)
Metric - Imperial
Instructions
  • Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
  • Place the prosciutto in a single layer on your tray but don't overcrowd it as it won’t crisp properly. Crisp until crisp approximately 10-15 minutes. When done leave to cool.
  • Boil for 2-3 minutes or until tender. Use the minimum amount of water needed without salt as it will toughen your peas. Drain and rinse in a colander under cold running water.
  • Wash and dry your rocket (arugula) transfer to a bowl.
  • Place dressing ingredients in a small food processor or blender and blitz until combined.
  • Add your cooled peas to your rocket then pour your dressing over, season and toss to combine. Crumble half of the prosciutto and gently stir trhough salad. Taste the salad and adjust the seasonings according to your taste.
  • Arrange the salad in a salad platter then garnish with the remaining half of the crumbled prosciutto and shaved provolone, serve immediately.

Notes

*Provolone is an Italian soft smoked cheese made from cow's milk. There are two types piccante (sharp) and dolce (sweet), in this recipe you can substitute with parmesan. 
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 479kcal | Carbohydrates: 25g | Protein: 17g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 400mg | Potassium: 540mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2008IU | Vitamin C: 61mg | Calcium: 279mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
Share
Pin15
Tweet
Share

More Summer Salads

  • Walnut Pomegranate Salad with Green Olives
  • Arugula Fig Salad with Blue Cheese
  • Asian Zucchini Salad with Green Mango
  • Asian Chopped Salad - full of fresh flavour

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Sign-up for new salad recipes!

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • What's in Season
  • Let's Shop!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT