Spring Pea Salad with Feta and Prosciutto

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From the kitchen of One Perfect Bite...I spend the winter months collecting recipes for salads and side dishes that will make the simple grilled meals of summer more interesting. I have several new dishes I want to share with you, but tonight I'd like to focus on just one of them. It is for an unusual cold pea salad that is unlike anything I've ever tried before. It was well-received at the table tonight, so, I'll be serving it often during the summer months. While the recipe was written with fresh peas in mind, I've found that frozen peas work nearly as well. That makes this dish seasonless and now that I've found it, it will be appearing on my table throughout the year. The peas are strongly flavored,so they will work best when served with simply seasoned grilled chicken or steak. This salad is easy to make and it comes together quickly. The recipe, which comes from Real Simple, is easy to follow and self-explanatory. I hope you will give this unusual salad a try. You will not be disappointed. Here's how it is made.

Spring Pea Salad with Feta and Prosciutto...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1-1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup)
2 scallions, thinly sliced

Directions:
1) Heat oven to 450 degrees F. Place prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, about 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2) Meanwhile, bring a large saucepan of salted water to a boil. Add peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3) In a large bowl, toss peas with oil, Feta, scallions, prosciutto, and 1/4 teaspoon each salt and pepper. Serve chilled or at room temperature. Yield: 4 servings.







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