Edible Monterey Bay

SPRING PEA AND PROSCIUTTO SALAD

springPeaSalad

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.

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