Courtesy Todd Fisher, Tarpy’s Roadhouse, Monterey
1 pound fresh peas, shelled
2 zucchinis, thinly sliced
2 tablespoons lemon juice
1 tablespoon shallots, minced
2 teaspoons Dijon mustard
½ cup extra virgin olive oil
¼ cup fresh flat-leaf parsley, chopped
12 fresh basil leaves
8 slices prosciutto di Parma, torn into random pieces
¼ cup pecorino cheese, shaved
Kosher salt
Black pepper, freshly ground
Bring a small pot of heavily salted water to boil. Drop in the shelled peas and boil for 2 minutes, until tender. Drain and shock in an ice water bath to stop the cooking.
In a small bowl, whisk together the lemon juice, shallots and mustard. Whisk the oil into the lemon juice mixture in a slow, steady stream to emulsify. Season to taste with salt and pepper.
Toss the peas, zucchini, parsley and basil together in a large bowl with the dressing. Mix well and adjust seasoning as necessary with salt and pepper.
Serve on individual plates or arrange salad on a serving platter. Top with the prosciutto and pecorino cheese.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
