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PrintPOTATO, PROSCIUTTO AND SUGAR SNAP PEA SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Add peas to pan of boiling water, return to boil; drain, rinse under cold water, drain.
- Boil, steam or microwave unpeeled potatoes until just tender; drain, cool 5 minutes, cut into 1.5cm slices.
- Heat oil in pan, add onion, cook, un-covered, until soft.
- Add prosciutto, cook, stirring, 2 minutes; stir in vinegar and pepper.
- Combine peas, warm potatoes, half the eggs, anchovies, chives and onion mixture in large bowl; mix gently.
- Serve topped with remaining eggs and cheese.
INGREDIENTS
- 300 grams sugar snap peas
- 750 grams potatoes
- 150 ml peanut oil
- 200 grams red Spanish onion, chopped
- 50 grams prosciutto, chopped
- 50 ml white wine vinegar
- ½ teaspoons coarsely ground black pepper
- 3 hard-boiled eggs, quartered
- 45 grams can flat anchovies, drained, halved
- 2 tablespoons chopped fresh chives
- 50 grams parmesan cheese flakes
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