Fava, Sweet Pea, and Sugar Snap Salad

Fava, Sweet Pea, and Sugar Snap Salad
Photo by Howard L. Puckett

Ingredients

  • 2 teaspoons Dijon mustard
  • 4 pounds unshelled fava beans (about 2 cups shelled)
  • 2 cups sugar snap peas, trimmed
  • ¼ cup thinly sliced fresh mint
  • 1 tablespoon extravirgin olive oil
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 3 tablespoons red wine vinegar
  • + 3 more ingredients
    • ¼ teaspoon salt
    • 2 ounces prosciutto, thinly sliced (about 1/2 cup)
    • ¼ teaspoon freshly ground black pepper

Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins. Combine beans, snap ...

View full recipe at My Recipes

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