The farmers market has so many wonderful veggies this time of year. With beach/swim time and activities to keep the kids occupied, I am always looking for recipes that are delicious, but more importantly, quick to prepare. I found this recipe in Real Simple Magazine and it is a slam dunk! My kids love it and it only takes about 10 minutes to put together. Tonight I served it with Salmon and Quinoa and it really hit the spot. Definitely add this to your weekly menu.
Pea, Fete and Crispy Prosciutto Salad
2 thin slices of prosciutto (2 ounces)
kosher salt and black pepper
1 1/2 pounds fresh peas (about 2 cups) or two cups of frozen peas
Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.