I’m on a mission to save split peas from a distinct lack of glamour. Think about it–if all you were known for were gloppy, ham-dotted soup, you’d be pissed too.
Fortunately, I don’t have to do much. Split peas are already delicious–just underappreciated and overlooked. It’s all very “High School Romantic Comedy of the Early 2000s: Nerdy Girl Ditches Glasses, Is Instantly Dateable All of a Sudden.” Leave nerdy girls alone, everyone. Glasses are awesome. Focus on dinner instead, okay?
Here’s how this particular makeover is going down. We’re gonna take a bed of hearty shredded (raw!) Brussels sprouts. Then, we’re gonna roast some split peas to a crisp, because that is what they were meant for all along, and it’s not their fault we’ve been sucking at cooking them (if we’ve cooked them at all).
Also! Those split pea soup mystery ham bits? Those can’t hang with Split Peas v2.0. We need an upgrade: a more mature, Italian upgrade. With a nice tan. What’s up, oven-crisped prosciutto? (Sidenote: If you want to make this vegan, just double up on the peas instead–I have a suspicion you’d be a happy vegan camper.)
I ate this. I loved it. I ate it again a few hours later. <– Cool story.
I can’t end winter without one more shaved Brussels sprout salad. See, I spied a mountain of asparagus bunches on sale earlier, and I probably avoided eye contact. Not ready! Tender springtime produce, Imma be right with you.
This idea came from a roasted lentils salad from a few months ago. Everyone else has already done roasted chickpeas, and I missed that (undoubtedly fabulous) train, but… The way things are going, every legume on the planet is getting this treatment.
Let’s put a bunch of thyme on it, because if split pea soup doesn’t have thyme, it should… It’s the least it could do.
A simple vinaigrette with a bit of honey and mustard is all you need. The roasted goods are the real divas here.
…And with good reason. Look. So crispy. So game-changing for salad.
Truth be told, I actually made this salad a few weeks ago for the first time, but hated the photos. I know you won’t believe me, but I swear I’m going to sleep better tonight.
It was that important. (Also, I evidently have nothing better to think about than split pea and prosciutto salad.)
This is my “I survived winter even though there practically wasn’t a West Coast winter to survive” salad. Sorry, Other Half of the Country (and, uh, the world?)–I don’t mean to rub it in. I just mean to make you salad.
- 1 cup cooked split peas (about 1/2 cup dried peas will yield this)
- 1/4 cup olive oil, divided use
- 1 teaspoon chopped fresh thyme
- 4 slices prosciutto
- 1 tablespoon minced shallot
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- 1/2 teaspoon good, grainy mustard
- Salt and pepper to taste
- 3 cups shaved fresh Brussels sprouts
- 2 tablespoons chopped Italian parsley
- Preheat oven to 400 degrees.
- Toss together the cooked split peas with one tablespoon olive oil and the thyme. Spread out onto a foil-lined baking sheet.
- Lay the prosciutto slices on another foil-lined baking sheet.
- Roast the split peas for 20-25 minutes until crunchy, and the prosciutto until crispy, about 10 minutes. Let both cool slightly when done.
- Meanwhile, combine 3 tablespoons of olive oil with the shallot, vinegar, honey, and mustard in a mason jar and shake well. Season to taste with salt and pepper, going easy on the salt (prosciutto will add quite a bit of salt to the salad).
- Use your hands to crumble the prosciutto into bite-sized pieces and combine them in a large bowl with the peas, shaved Brussels sprouts, and parsley. Add the dressing and toss well.