Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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(14 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Fresh Italian flavours make a perfect complement to the warmer weather

Nutrition and extra info

Nutrition info

Nutrition

kcalories
372
protein
25g
carbs
11g
fat
26g
saturates
12g
fibre
5g
sugar
4g
salt
2.23g
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Ingredients

  • 4 slices prosciutto
  • 100g peas, fresh or frozen
  • 1 ball buffalo mozzarella (approx 125g), torn into large pieces

For the vinaigrette

  • juice ½ orange
  • 1 tbsp olive oil
  • small handful mint, leaves finely chopped, plus extra small leaves to serve

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2009

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Comments

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katyrouth's picture
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I think this needs some clarifying; in the magazine this appears as a starter, so the "serves 2" doesn't mean "serves 2 main courses"! This makes a lovely light starter with a great contrast of flavours and textures.

lady1938's picture

This is wonderful. with crusty whole grain breadl As it was so light, we had Queen of puddings for desert.

chefanna's picture

i'm a veggie, so i used asparagus in this instead of prosciuttio. it's quite light though, so you might need to bulk it up a little!

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