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SPRING PEA, ASPARAGUS, POTATO & PROSCIUTTO SALAD

Updated: Jun 21



Servings: 4 Preparation Time: 10 minutes Cooking Time: 15 minutes


INGREDIENTS:

Beans:

  • 2 tablespoons sea salt

  • 10 ounces multi-colored potatoes

  • 2 cups snap peas

  • 1 bunch asparppagus, trimmed

  • 1 1/2 cups yellow was beans

  • 1 1/2 cups green beans or haricot vert

Affinato and Walnut Vinaigrettte:

  • 1/2 cup Estilo Affinato di Modena

  • 1/4 cup Roasted Walnut Oil

  • 2 tablespoons Dijon mustard

  • Salt and Pepper, to taste

  • 1/2 cup chopped walnuts

  • 4 ounces prosciutto, thinly sliced


DIRECTIONS:

Fill a large pot 3/4 of the way with water, add sea salt,and bring to a boil over medium-high heat. Once boiling, add potatoes and cook for 20-25 minutes or until fork-tender. Fill a large bowl with ice water. Transfer the potatoes to the ice water using a slotted spoon and cool. Return the saltwater to medium-high heat and, once boiling, add the snap peas, asparagus, wax beans, and green beans. Boil for 3-5 minutes or until the veggies are tender-crisp. Transfer the veggies to the ice water bath using a slotted spoon and set them aside to cool (adding more ice if necessary). Meanwhile, place balsamic vinegar, walnut oil, and Dijon mustard in a medium bowl whisk until blended. Season the vinaigrette taste with salt and pepper. Once the veggies have cooled, thoroughly drain, patting them dry with paper towels, and transfer to a large salad bowl or platter. Drizzle the salad with vinaigrette and top with chopped walnuts and prosciutto before serving.


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