The Best Pea Salad Recipe Ever
This recipe is simple in that it only has a handful of ingredients, but it packs a delicious punch. The freshness and crunch of the peas is heightened with the tangy lemon Dijon vinaigrette. When tossed with the salty prosciutto and earthy parmesan, it culminates into a fabulous blend of flavors that perfectly suits the change of the seasons.
Due to the base of peas in this salad, it is surprisingly hearty -- enough to serve it over a bed of fresh greens as a main dish. When served in small portions it is still light enough to work as a side dish or an accompaniment in a lighter menu.
We thought it would be fun to serve our best pea salad recipe ever as the statement dish for a spring-themed afternoon tea party. Accompaniments to this salad would be a creamy potato soup and a simple tea sandwich, such as grilled cheese. Go above and beyond by making a trio of hot tea sandwiches that include a Monte Cristo as well as apple butter ham and cheese. For dessert, lemon meringue bites would be a perfect pairing.
Our favorite tea to pair with this salad is Fog Cutter Irish breakfast tea. A black tea with hints of lemon, it plays perfectly into the tangy vinaigrette as well as the dessert without being overpowering for the other dishes. If you are looking for a lighter or lower caffeine tea, our Citrus Mint green tea is a great option. The addition of the mint goes wonderfully with the fresh peas and prosciutto.
Spring Salad with Peas and Prosciutto
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 1/4 cups shelled fresh green peas or frozen peas, thawed
- 12 ounces sugar snap peas (about 3 cups), trimmed and sliced at an angle
- 1/3 cup freshly grated parmesan
- 4 ounces prosciutto, thinly sliced
Whisk lemon juice and mustard in a small bowl. Gradually add oil, whisking constantly until emulsified. Add salt and pepper to taste.
In a large bowl, add green peas, sugar snap peas, and parmesan. Pour the vinaigrette over the top and toss to coat.
Arrange salad on a platter or individual bowls and top with prosciutto.