If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
Recipe information
Yield
4 servings
Ingredients
1
½
3
1¼
12
4
4
Preparation
Step 1
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Step 2
Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.
Step 3
Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.
Step 4
Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.
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Reviews (5)
Back to TopGreat salad. I make it a couple of times a month. The only thing I do differently is to add grated parm. Makes a huge difference in the taste.
Christina
Olathe, KS
8/25/2021