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How to Make Edward Kim’s Pea Shoot Salad

Add some prosciutto and ricotta for a great spring dish.

Photo: Anna Knott

Tender, crisp pea shoots (found at Three Sisters Garden at Green City Market) hold their own with an astonishing variety of flavors and textures. Here, chef Edward Kim (Mott St) unites the versatile tendrils with prosciutto and ricotta to bring winter to its knees.

Edward Kim’s Pea Shoot Salad

Yield: 4 servings
Prep time: 15 minutes

1 ⅓ cups Ricotta
4 Tbsp. Unsalted butter
4 slices Prosciutto
¼ cup Shelled English peas or edamame
2 oz. Pea shoots (about 2 cups)
1 Lemon, zested and juiced
4 Mint leaves, shredded
1 Large shallot, finely minced
¼ cup Extra virgin olive oil
  Salt and cracked black pepper to taste

1. Warm the ricotta in a small pot and set aside.

2. Melt the butter in a medium saucepan; add the prosciutto and peas. Stir 2 minutes to warm the ham and bring out the sweetness of the peas. Remove from heat.

3. Add the pea shoots, lemon zest and juice, mint, and shallot. Gently toss together.

4. Spread the ricotta on a serving plate, making a divot in the center, and spoon in the olive oil.

5. Arrange the warm salad on the ricotta, and season with salt and pepper.


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