This simple dish got its name when I made it for friends coming over and one requested she take the rest of the 'Pea Salad' home with her. One of the next times I made it, it was for a weekend away with about 30 women and from what I heard, it was a favorite. I have no idea where I first heard the recipe from (I watch a lot of cooking shows and have an obnoxious amount of cook books) but like everything else I make, there isn’t a ‘set recipe’. I mix together, taste, and add more salt, olive oil, or parmesan as needed. The pictured version is how I originally made it, but with bigger groups, I forgo the burrata and prosciutto and make more of the greens.
I use BelGioso Burrata and slice the ball in half (or you can skip ahead to the peas) and place one piece on a plate with 2 slices of Prociutto
Cook canned or frozen Peas until water boils and place in ice bath (so they don’t overcook and get mushy). When they are cool, strain and put in mixing bowl.
Slice Snap Peas perpendicular to the bean itself and add to bowl.
Chop up your mint leaves and add to bowl.
Add Parmesan, Salt & Pepper (add salt slowly and taste so you don’t overdo)
Slowly add Olive Oil. You may not use all of it or you may use more. You want everything to hold together like there’s a bit of a paste but not too oily.
This isn't an exact science. I try to have an even amount of Peas and Snap Peas and add the remaining ingredients until everything tastes good. Let me know what you think and how yours turns out!