Crisp Prosciutto, Pea & Mozzarella Salad With Mint Vinaigrette
In this delightful recipe, the saltiness of crisp prosciutto beautifully complements the sweetness of tender peas and creamy buffalo mozzarella. A zesty orange vinaigrette adds a fresh and citrusy burst of flavor, while fragrant mint leaves bring a pop of herbal brightness to tie it all together. This dish is a perfect balance of textures and tastes, creating a vibrant and satisfying plate that is sure to impress.
— Constant Cookbook
Ingredients
- 4 slices prosciutto
- 100g peas , fresh or frozen
- 1 ball buffalo mozzarella (approx 125g), torn into large pieces
- juice ½ orange
- 1 tbsp olive oil
- small handful mint , leaves finely chopped , plus extra small leaves to serve
Instructions
- Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
- Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
- To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 372 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.23 milligram of sodium
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