Friday, August 19, 2011

Food I Ate Fridays - Pea, Feta, and Crispy Prosciutto Salad

Pea, Feta, and Crispy Prosciutto Salad

This simple recipe turned out more delicious than I could have possibly imagined!  I even got fat free feta to keep it a little healthier, and I wouldn't change a thing.  This is the perfect dish to bring to a picnic and share with a group.  I hope you enjoy it as much as I do!


  • 2 thin slices prosciutto (2 ounces) 
  • kosher salt and black pepper
  • 1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas 
  • 2 tablespoons olive oil
  • 2 ounces Feta, crumbled (1⁄2 cup)
  • 2 scallions, thinly sliced 
  1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
  3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.

Have such a lovely weekend!

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