Green pea salad with ricotta and prosciutto

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

This salad is all about the play between the milky richness of the ricotta, the minty freshness of the peas and the salty sweetness of the prosciutto, so please only use the best ingredients –and by that I mean freshly sliced prosciutto and a thick wedge of full-fat ricotta from the delicatessen. Don’t use the supermarket ricotta that comes in a tub, which I’ll admit does have its culinary uses, but not in this salad.