Lemon Prosciutto Snap Pea Salad
Crunchy snap peas, crisp prosciutto, and creamy white beans meet a bright lemon dressing in a fast side salad.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (149 reviews)
INSPIRED BY
An original side salad that pairs crisp prosciutto with sweet snap peas, creamy beans, and lemon.
Story
Casey loves a side dish that can make a simple dinner feel complete. The snap peas keep this salad lively, the beans add enough substance, and the prosciutto brings a salty crunch that makes every bite interesting. Lemon and herbs keep it light enough for a warm afternoon. It is equally happy beside a roast or on a picnic blanket.
By Casey
Ingredients
- 6 oz thinly sliced prosciutto
- 12 oz snap peas, trimmed
- 1 can cannellini beans, drained and rinsed
- 1/3 cup thinly sliced red onion
- 1/4 cup chopped fresh mint
- 2 tbsp chopped fresh parsley
- 1 lemon, zested and juiced
- 1 tbsp Dijon mustard
- 1 tsp honey
- 3 tbsp extra-virgin olive oil
- 1/4 cup shaved Parmesan
- Kosher salt and black pepper
Instructions
- Heat the oven to 400 F, arrange the prosciutto on a parchment-lined baking sheet, and bake until crisp, 10 to 12 minutes.
- Bring a saucepan of salted water to a boil, add the snap peas, and blanch for 2 minutes until bright green and still crunchy.
- Drain the snap peas and rinse them under cold water, then pat them dry and slice any large pods on the diagonal.
- Whisk lemon zest, lemon juice, Dijon, honey, olive oil, salt, and pepper in a large bowl.
- Add snap peas, beans, red onion, mint, and parsley to the dressing and toss gently until coated.
- Break the crisp prosciutto over the salad, scatter Parmesan on top, and serve immediately or chill briefly.
Chef Tips
- Rinse the snap peas under cold water right away to keep their color bright.
- Let the prosciutto cool fully before breaking it so it stays crisp.
- Toss the beans gently to keep them whole in the salad.
- Add the prosciutto at the last moment if you are transporting the salad.
Cook's Notes
- Blanch the snap peas only until bright green so they keep their crunch.
- Drain the beans well to prevent a watery dressing.
- For a vegetarian salad, replace the prosciutto with toasted almonds.
- Dress the salad up to 2 hours ahead, but add the crisp prosciutto just before serving.