Sugar Snap Pea Salad with Tuscan Lettuce, Pecorino, Lemon, Prosciutto and Mint

Sugar Snap Pea Salad with Tuscan Lettuce, Pecorino, Lemon, Prosciutto and Mint
Servings
4Entrees
Servings
4Entrees
Sugar Snap Pea Salad with Tuscan Lettuce, Pecorino, Lemon, Prosciutto and Mint
Servings
4Entrees
Servings
4Entrees
Ingredients
Servings: Entrees
Units:
Instructions
  1. Separate the Tuscan lettuce leaves by color. Use half red leaves, and half green leaves.
  2. Blanch the snap peas and refresh in ice water. Cut pod each on a steep bias. Reserve.
  3. Place the prosciutto in the freezer for 20 minutes until firm. Remove and immediately julienne.
  4. Fry the prosciutto for 10-15 seconds until crispy. Drain and reserve.
  5. Toss the snap peas with the lemon zest, red wine vinaigrette, red onion, parsley and mint.
  6. Arrange pea salad in the middle of a plate and arrange the lettuce leaves around.
  7. Garnish the salad with pea tendrils, shaved Romano cheese and crispy prosciutto threads.