Go Back

Chef Michael Rozzi’s Spring Sweet Pea Salad

Print Recipe
Prep Time 20 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 2 cups shelled sweet peas, blanched in salted water, shocked in an ice bath, strained dry
  • 1 cup hard Gruyere cheese, grated into large shreds
  • 1 cup bresaola (dried Alpine style beef tenderloin, prosciutto, or bacon)
  • 1/4 cup red bunching spring onion, sliced on the bias (scallions are a good option as well)
  • 1 loaf semolina bread with sesame seeds, sliced, brushed with olive oil and lightly toasted
  • sea salt, black pepper, pinch of fresh thyme and parsley to taste

Method
 

  1. Lightly toast your bread and arrange two slices on each plate. 
  2. In a mixing bowl combine all the salad ingredients and mix in the dressing, using as much as you like.
  3. Spoon the salad over the warm bread and drizzle a little more dressing on the plate.
  4. Garnish with a few pea sprouts when they are available.