Fava, Sweet Pea, and Sugar Snap Salad

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


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

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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