Delicate springtime lettuces are tossed in a creamy vinaigrette and layered with salty strips of prosciutto and fresh sweet peas for seasonal main-dish salad. A final sprinkling of poppy seeds lends a touch of crunch.

Martha Stewart Living, April 2021

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Credit: Gentl and Hyers

Recipe Summary

total:
30 mins
prep:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together lemon zest and juice, vinegar, and shallot. Season with salt and pepper; let stand 10 minutes. Meanwhile, cook peas in a small pot of boiling salted water until just tender, about 2 minutes. Drain.

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  • Whisk mayonnaise and oil into vinegar mixture; season to taste. Toss lettuce with half of dressing and divide among plates, along with prosciutto. Toss peas with remaining dressing and mound on top. Sprinkle with poppy seeds; serve immediately.

Cook's Notes

If fresh peas are unavailable, you can use frozen. You don't need to cook them—just run them under cool water in a sieve to thaw.

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