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Market salad with English peas, prosciutto and goat cheese

Market salad with English peas, prosciutto and goat cheese
Allen J. Schaben / Los Angeles Times

Ephemeral as the early spring that bestows them upon us, English peas arrive like this season's epiphany. They're only here for a few blissful weeks, and then, once the temperatures rise, they're gone. Serene in their emerald pods, the peas ... Read more

Total time: About 25 minutes | Serves 4
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 cup fresh shelled English peas
  • 4 ounces fresh goat cheese
  • 9 tablespoons high-quality olive oil, divided
  • Freshly ground black pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 1 tablespoon grated lemon peel
  • Sea salt
  • 1 head of Forellenschluss, or red or green butter lettuce, washed, drained and torn into large pieces
  • 8 slices prosciutto, thinly sliced and torn lengthwise into shreds

Step 1Heat the oven to 300 degrees. Bring a 3-quart pot of water to a boil, add the salt and sugar and blanch the peas very briefly, about 1 minute. Remove the peas from the water with a strainer and shock them in an ice bath. Drain and reserve.

Step 2Cut the goat cheese into 8 three-eighths-inch slices and coat each with about 1 teaspoon olive oil and black pepper to taste. Arrange them on a Silpat-lined cookie sheet and place in the oven for about 5 minutes to soften the cheese.

Step 3In a large bowl, whisk together the remaining oil, vinegar, honey, lemon peel, and salt and pepper to taste. Add the lettuce to the bowl and toss.

Step 4Divide the salad between 4 plates. Scatter the prosciutto evenly over each of the salads, place 2 slices of warmed goat cheese on top of each and sprinkle each with the one-fourth cup of peas. Serve.

Note: Forellenschluss lettuce (speckled Romaine) is available at farmers markets. Have a bowl of ice water ready to shock the peas.


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