Spring has sprung!
How was everyone’s weekend? Were you able to get outside and enjoy some beautiful weather? Or does it still feel like winter wherever you are? Our weather here in Santa Barbara has been strangely overcast the past few days, but I still managed to spend some time playing beach volleyball and getting some Vitamin D amongst everything else I needed to get done this weekend. Let me tell you, just being outside does mega-wonders for the soul, especially after being stuck inside sitting at a desk for most of the week. I need to remember to do it more often!
Now that it is officially spring, I felt compelled to share one of my absolute favorite spring recipes with you. (Yes, I have been keeping this in the archives until this very moment because it is that perfect for this time of year.) Crunchy Pea Salad with Prosciutto is not only the quintessential spring dish, it’s also a perfect side to add to your Easter menu. Speaking of, can you believe Easter is this Sunday already? That sure snuck up quickly! What are everyone’s plans? We’re heading back up to the Bay Area to hang with our families since this is the first Easter I haven’t had to work in THREE years. It will be a quick trip but we’re always excited to get some extra time in with both of our fams. Maybe we’ll bring some Crunchy Pea Salad with Crispy Prosciutto?
So, I know there are many, many versions of this salad out there, but this one is (very) loosely based off of a version they served at one of my favorite places to eat in Hawaii when I lived there. That version is (I’m sure) loaded with mayonnaise (why else would it taste so good?), so I took the liberty of lightening my version up a bit. Which just means we can eat as much as we want and not feel guilty! Now that’s my kind of recipe.
My Crunchy Pea Salad with Prosciutto uses mostly Greek yogurt for the “dressing” although we still throw in a teensy bit of mayo just to get that less tart, more savory flavor in there. We add shallots and garlic powder for that extra hit of flavor, and throw in some water chestnuts for some extra crunch. Crispy prosciutto saves the day (of course) and adds the saltiness we need to make this the perfect trifecta of flavors.
Have I convinced you to make this yet? If you’re fretting about obtaining the peas, have no fear because frozen is definitely the way to go. Difficulty level = 0. And every other ingredient you KNOW you can find at just-your-average grocery store (water chestnuts will be in a can in the Asian section.) No specialty store trips required!
I think I’ve said enough at this point, so I’m just going to let the photos do the rest of the talking. Let’s make this Monday even more fabulous by adding some Crunchy Pea Salad with Prosciutto to the mix!
- 1 tablespoon olive oil
- 1 shallot diced
- 4 slices of prosciutto diced
- 1 16- ounce bag frozen peas thawed
- 1 8- ounce can water chestnuts drained and chopped
- 1/3 cup nonfat plain Greek yogurt
- 1 tablespoon mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Heat olive oil in a small sauté pan over medium. Add shallots and sauté until they begin to become fragrant. Add prosciutto. Stir over medium heat until prosciutto begins to crisp. Remove shallots and prosciutto to a small plate covered with a paper towel to drain and cool.
- In a medium bowl, combine prosciutto and shallots, peas, water chestnuts, yogurt, mayonnaise, garlic powder and salt. Stir to combine. For best results, let sit in refrigerator for an hour or so to give all of the flavors a chance to meld.
- Wine Pairing Note: A grassy New Zealand Sauvignon Blanc such as this would be PERFECT with this dish. The crisp herbaceousness will cut through the dressing and bring out the fresh green flavors.
- This dish can be made up to a day in advance and stored in the refrigerator until ready to serve.
Gettin’ up in it.