Peas and prosciut from Salad Freak: Recipes to Feed a Healthy Obsession (page 102) by Jess Damuck

  • scallions
  • flaky salt
  • Show all ingredients...

  • EYB Comments

    Can use fresh or frozen peas, and the homemade ricotta on page 259.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use fresh or frozen peas, and the homemade ricotta on page 259.

  • Bessp on May 29, 2026

    We loved this. I swapped the shelled peas with baby zucchini because they were adorable. This salad was super fresh and surprisingly filling. I also subbed the scallions for chives because I got confused at the store. We will definitely make this again.

  • shelbstirr on June 25, 2025

    Bright, savory, crunchy, creamy. Really enjoyable. I used bacon and chopped it up to mix in with the rest. Served in a bowl with a pita on the side.

  • katmagdunn on July 27, 2024

    It's nice but not a real stand out! You just end up snacking on all the crispy ham and then being left with a million peas...

  • Eater1547 on January 25, 2024

    Might as well use bacon here. The prosciutto tasted the same as bacon. I regretted using some really great ham for this. Otherwise, very good!!

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