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Pea and Prosciutto Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant pea and prosciutto salad is a celebration of seasonal flavours and textures. Combining sweet, blanched garden peas and crunchy sugar snap peas with peppery rocket, it offers a sophisticated balance that feels both light and indentulgent. The citrusy Dijon vinaigrette cuts through the richness of the cured meat, creating a fresh, dairy-free dish that works beautifully as a dinner party starter or a standalone weekend lunch.

Adding a touch of freshly grated horseradish provides a sharp, earthy heat that elevates the vegetables without overpowering them. This recipe is naturally healthy and takes advantage of fresh produce, though high-quality frozen peas make a brilliant year-round substitute. Serve it on a large platter in the centre of the table for a rustic yet elegant presentation that highlights the contrasting greens and delicate prosciutto.

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Ingredients for Pea and Prosciutto Salad

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoons Dijon mustard

  • 3 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 300ml shelled fresh green peas (from about 575g pods), or frozen peas, thawed

  • 350g sugar snap peas (about 3 cups), trimmed

  • 110g rocket, tough stems removed (about 6 packed cups)

  • 110g prosciutto, thinly sliced

  • Knob of fresh horseradish, peeled (for serving)

How to make Pea and Prosciutto Salad

Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.

Working in batches, cook green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, about 2 minutes per batch. Immediately transfer to a bowl of ice water and swoosh peas around until cold; this sets their colour and halts the cooking. Drain and pat dry with paper towels.

Add green peas, sugar snap peas, and rocket to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

Arrange salad on a platter and top with prosciutto. Finely grate horseradish over salad to your liking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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