Jul 09 2026
Restaurants›SOCO Kitchen + Bar›Spring Peas Salad Recipe

Spring Peas Salad Recipe

Inspired by SOCO Kitchen + Bar
Time30m
Serves4

Crispy Prosciutto, Parmigiano Reggiano, Sugar Snap Peas, Snow Peas, Garden Peas, Shaved Fennel, Sherry Vinaigrette (GF, NF)

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Ingredients

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Salad Ingredients

Sherry Vinaigrette Ingredients

Method

Salad Preparation

  1. 1

    Prepare the Prosciutto

    Preheat the oven to 400°F (200°C). Lay the prosciutto slices flat on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until crispy. Remove from oven and let cool.

  2. 2

    Prepare the Peas

    In a bowl, combine the sugar snap peas, snow peas, and garden peas. Blanch them in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.

  3. 3

    Assemble the Salad

    In a large salad bowl, add the blanched peas, shaved fennel, and Parmigiano Reggiano. Crumble the crispy prosciutto on top.

Vinaigrette Preparation

  1. 4

    Make the Vinaigrette

    In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.

  2. 5

    Combine

    Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.

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