Fresh snap peas and prosciutto make for a delicious and light weekday dinner.Slideshow: More Salad Recipes

Joanne Weir
May 2001

Gallery

© James Baigrie

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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