0 (0)

Category: Salads

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

Each serving:
520 calories; 24 grams protein; 11 grams carbohydrates; 4 grams fiber; 44 grams fat; 11 grams saturated fat; 64 mg. cholesterol; 1,207 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Smoked chicken and cantaloupe salad
Beet and pomegranate salad
Chilled Udon With Teriyaki Chicken and Baby Bok Choy
Fresh Pear and Romaine Salad With Blue Cheese