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Sugar Snap Pea and Prosciutto Salad
© James Baigrie

Sugar Snap Pea and Prosciutto Salad

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  1. 3/4 pound sugar snap peas
  2. 3 tablespoons extra-virgin olive oil
  3. 1 teaspoon finely grated lemon zest
  4. 1 1/2 tablespoons fresh lemon juice
  5. 3 tablespoons finely chopped mint
  6. 3 ounces thinly sliced prosciutto, cut into thin strips
  7. Salt and freshly ground pepper
  1. Blanch the sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute. Drain and plunge into an ice bath. Pat the sugar snaps dry.
  2. In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mint. Add the sugar snaps and prosciutto, season with salt and pepper and toss. Arrange the salad on a platter and serve.