Peas and Romaine Lettuce with Mint and Crispy Prosciutto

Peas and Romaine Lettuce with Mint and Crispy ProsciuttoSpring 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.

Chop up the vegetables and set aside.

Crisp up the prosciutto in olive oil and set aside.

Saute shallot and garlic, then add peas, romaine, parsley, salt and sugar.

Stir the ingredients and wilt the romaine a little, then stir in chopped mint and prosciutto.

Serve hot 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
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    10 Responses to “Peas and Romaine Lettuce with Mint and Crispy Prosciutto”

    1. Katherine March 28, 2012 at 8:58 pm #

      just discovered your blog! I love all your recipes! They are so creative! Would you mind to do a kitchen tour for us? I believe a lot of people want to see that too! Me and my husband are about to move from a tiny apt to a house, which means I will have a bigger kitchen to cook, but I have no idea about kitchen storage. Thank you!!

    2. Alana March 29, 2012 at 7:36 am #

      This is a delicious sea of green with added crispy prosciutto! It looks amazing!

    3. Bryan & YiRan March 29, 2012 at 11:17 am #

      This is one of those meals that’s is probably pretty healthy, yet it looks so so good! I’m looking forward to trying this out myself!

    4. Barb March 29, 2012 at 7:36 pm #

      Thanks Alana and Bryan & YiRan for the nice comments!

      @Katherine – Cool idea, never even thought about that. Not sure if my kitchen will help you much in terms of storage (need to work on that myself actually!), but I’ll think of a post and take a few pics some time. Thanks for stopping by and the nice words about my recipes 🙂

    5. yvonne April 12, 2012 at 11:22 pm #

      I did not have any peas and reg. parsley on hand, so I substituted greenbeans and cilantro instead. The dish was delicious.

      • Barb April 12, 2012 at 11:44 pm #

        Yum, sounds great…I’ll try using green beans next time. Thanks for the comment, Yvonne!

    6. Crystal @ A Lovin' Forkful April 29, 2012 at 3:29 pm #

      I have think this is a perfect spring dish. Definitely must try this!

      • Barb April 29, 2012 at 5:18 pm #

        Yes, you definitely should and it’s so easy! Thanks for stopping by, Crystal 🙂

    7. severina September 5, 2012 at 2:18 pm #

      this is another delicious recipe of your’s i will definetely try this one.

      • Barb September 12, 2012 at 12:15 am #

        Yes you must try it, Severina…it’s one of my favorite’s 🙂

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