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

    • Email
    • Facebook
    • Instagram
    • Pinterest
Home » Dinner Salads

Minty English Pea Salad with Prosciutto

Made by Anastasia Papapetros - Serves 4 Filed Under: Dinner Salads, High Protein Salads, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads Recipes By Type, Spring Salads, Vegetable Salad

Share
Pin19
Post
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.

In This Post:
 [hide]
  1. Ingredient and Substitutions
  2. Step-by-Step Instructions
  3. Serving Ideas  🍽
  4. Make Ahead Tips
  5. Some Other Pea or Prosciutto Salad Recipes:
  6. Recipe Card

Ingredient and Substitutions

What Peas Should I Use? 

This early spring vegetable comes in three different varieties and they 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.
  • 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 
  • Mint and peas are a classic combination because early pea varieties were bland and starchy-tasting so mint was added to liven them up and to 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.

Step-by-Step Instructions

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

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 

Make Ahead Tips

  • 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 ready-to-cook food and not ready-to-eat food. 

Some Other Pea or Prosciutto Salad Recipes:

VERDANT SNOW PEA SALAD WITH AVOCADO, SEEDS & DIJON VINAIGRETTE
VERDANT SNOW PEA SALAD
PINEAPPLE SALAD WITH CRISPY PROSCIUTTO
PINEAPPLE PROSCIUTTO SALAD

Recipe Card

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 minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes 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 Papapetros
Toggle to prevent your screen from going dark
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
Pin19
Post
Share

More Dinner Salads

  • Kale Greek salad on a white plate with a blue napkin on the side.
    Kale Greek Salad
  • Lentil sweet potato salad in a white bowl with sweet potato halves and coriander/cilantro sprigs on the side.
    Lentil Sweet Potato Salad
  • Arranged and dressed Harvest Chicken Salad in a black bowl.
    Healthy Harvest Chicken Salad
  • Lentil tabbouleh in a dark grey bowl with lemon halves and sprigs of mint on the side.
    Lentil Tabbouleh Salad - gluten-free!

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

Reader Interactions

5 from 1 vote (1 rating without comment)

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

Photo of 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 fresh produce.

More about me →

Our Latest Posts

  • Green and red cabbage, broccoli and Brussels sprouts cooked, cut and raw on a wooden surface.
    What Goes Well With Cabbage
  • Three different types of cabbage halves with a shreds in front on a wooden board.
    How to Cut Cabbage for Slaw
  • A pile of different types of cabbages.
    Discover 10 Cabbage Varieties (NEW)
  • Oregano vinaigrette in a small blue ceramic bowl with dried oregano, sprigs and a small olive oil jug on the side.
    Easy Oregano Vinaigrette

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

↑ back to top

About

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

Get our guide for common salad fails and their fixes...

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • How to Guides
  • What's in Season

Copyright © 2024 · 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

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.