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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

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(18 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2

Fresh Italian flavours make a perfect complement to the warmer weather

Nutrition and extra info

Nutrition:

  • kcal372
  • fat26g
  • saturates12g
  • carbs11g
  • sugars4g
  • fibre5g
  • protein25g
  • salt2.23g
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Ingredients

  • 4 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 100g peas, fresh or frozen
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 ball buffalo mozzarella, torn into large pieces
  • ½ juice orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful mint, leaves finely chopped, plus extra small leaves to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.

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Comments, questions and tips

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kathypolfearn
16th Mar, 2012
chefchipmunk I know it's a bit late but I would say definately cold and it is delicious
chefchipmunk's picture
chefchipmunk
15th Nov, 2011
is this dish to be served hot or cold?
marygregory
31st Aug, 2011
Really tasty and light appetiser to a main meal.
wendycadman
7th Jun, 2011
Really delicious. No need to cook peas - just defrost frozen ones. Used as a starter for three seperate lunch/dinner parties - loved by everyone.
eleanormayo
23rd May, 2011
5.05
Delicious - I doubled the recipe and served it as part of a posh picnic and it went down really well with my friends.....
hazel_ra
15th May, 2011
5.05
Bloody lovely!
kitchen2011
24th Apr, 2011
5.05
Did this today as a starter before roast lamb Easter Lunch. Was really quick and easy but everyone was impressed. Lovely and light but very tasty
shoppinglaz2004
26th May, 2010
5.05
Very nice, I added some chopped spring onions. I will be making this again soon!!
nikki72
28th Apr, 2010
5.05
Loved it. Made it as part of a selection of antipasti. Went down very well indeed.
helenzest
9th Aug, 2009
4.05
The combination of flavours in the dressing make this quite special - but do make sure the prosciutto is nice and crispy.

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