Snap Pea Salad with Feta, Almonds, and Prosciutto
WORKING TIME 25 minutes
TOTAL TIME 25 minutes
MAKES 4 servings
1 tablespoon chopped fresh mint1 tablespoon chopped fresh tarragon1 /2 cup plain yogurt2 tablespoons mayonnaise1 teaspoon lemon zest, plus 2 tablespoons lemon juice1 clove garlic, chopped1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper5 ounces watercress5 ounces snap peas, trimmed and thinly sliced2 ounces Feta, crumbled (about½ cup)1 carrot, cut into sticks4 radishes, cut into wedges1/3 cup roasted almonds, chopped4 slices prosciutto, torn
1. Whisk together mint, tarragon, yogurt, mayonnaise, lemon zest and juice, garlic, and mustard in bowl. Season with salt and pepper. Toss together watercress, snap peas, Feta, carrot, radishes, almonds, prosciutto, and half the dressing in a bowl. Serve with remaining dressing alongside.
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