Why We Love It
This is what happens when a salad decides to have a personality.
It’s:
- Crisp (layers of fresh peas = actual texture)
- Salty (prosciutto doing what it does best)
- Bright (lemon + Dijon = no boring vinaigrette here)
- Slightly dramatic (fresh horseradish? yes please)
Also: it looks expensive. Always a win.
Ingredients
For the vinaigrette:
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- 3 tablespoons olive oil
- Kosher salt + freshly ground black pepper
For the salad:
- 1¼ cups shelled green peas (fresh or thawed frozen)
- 12 oz sugar snap peas, trimmed (about 3 cups)
(or sub in snow peas if they’re looking better—no loyalty required) - 4 oz arugula, tough stems removed (about 6 packed cups)
- 4 oz prosciutto, thinly sliced
To finish:
- Fresh herbs (mint and/or basil)
- Fresh horseradish, finely grated (to taste)
Instructions
1. Make the vinaigrette (takes 30 seconds, changes everything)
In a large bowl, whisk together:
- Lemon juice
- Dijon mustard
Slowly drizzle in the olive oil while whisking until it emulsifies.
Season with salt and pepper.
Set aside.
2. Blanch the peas (aka keep them bright and snappy)
Bring a large pot of salted water to a boil.
Working in batches, cook:
- Green peas
- Sugar snap peas
for about 2 minutes, until crisp-tender.
Immediately transfer to a bowl of ice water to stop cooking (and lock in that obnoxiously pretty green color).
Drain and pat dry.
3. Toss it all together
Add the peas and arugula to the bowl with the vinaigrette.
Toss until everything is lightly coated.
Taste and adjust:
- More salt? Likely.
- More lemon? Depends on your mood.
4. Finish like you’re plating for a photoshoot
Transfer to a platter (not a bowl—this deserves space).
Top with:
- Torn or draped slices of prosciutto
- Fresh herbs
- Finely grated horseradish (as much or as little drama as you want)
Serve immediately.
Pretty Together Tips
- Don’t overcook the peas
You want crisp, not nostalgic cafeteria. - Prosciutto = styling moment
Drape it, don’t chop it. This is not a salad bar. - Horseradish is your secret weapon
It adds just enough bite to make people pause and say,
“Wait…what is that?” - Make it ahead (sort of)
- Blanch peas + make dressing ahead
- Toss with arugula right before serving
- Add prosciutto + horseradish last
- Easy upgrades
- Add shaved Parmesan → more depth
- Add toasted almonds → crunch situation
- Add burrata → now it’s a main character
How to Style This (because it’s a stunner)
Serve on a large platter with:
- Prosciutto folded into soft ribbons
- Herbs scattered like you didn’t try (you did)
- A light drizzle of olive oil to finish
When to Serve It
- Mother’s Day brunch (obviously)
- Spring dinners where you need something green that people actually eat
- Any meal that needs a fresh, salty counterpoint
