Spring is in the air! Well sort of… A few days ago here in NYC, the weather was sunny, in the 70s and absolutely perfect, reminding me of my days living in California. This week, however, it’s back to normal. Cold, windy and in the 50s. But I’m still in Spring-mode from last week, so salads and all things green have been on my mind. This particular dish, which I adapted from Mark Bittman, is a favorite of mine during the Spring and Summer months. This simple salad is quick and easy to prepare and you can easily substitute ingredients.
The addition of mint brings out a bold fresh flavor. Instead of bacon, I like to use prosciutto. I prefer the delicate taste and texture when it crisps up. For a vegetarian option, simply omit the prosciutto and add some quinoa or rice to the mix. Serve it hot right out of the pan or at room temperature.
Peas and Romaine Lettuce Recipe
1 tablespoon olive oil
2 ounces prosciutto, roughly chopped
1 shallot, diced
1 garlic clove, diced
2 cups peas, fresh or frozen
2 cups chopped romaine lettuce
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup mint leaves, roughly chopped
Heat a large pan with olive oil on medium-high. Add prosciutto pieces and cook until crispy. Set aside on a plate.
In the same pan, add diced shallot and garlic and saute for about 2 minutes. Add peas, romaine lettuce and parsley, then sprinkle with salt and sugar. Mix the ingredients around in the pan and wilt the romaine lettuce down a little, about 4-5 minutes. Stir in chopped mint and crispy prosciutto.
Serve right away or at room temperature.
Total Time: 15-20 minutes
Yield: makes 4 servings