Crunchy Split Pea and Prosciutto Salad

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. 

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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?

Heh. Focus

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.

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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. 

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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. 

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A simple vinaigrette with a bit of honey and mustard is all you need. The roasted goods are the real divas here.

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…And with good reason. Look. So crispy. So game-changing for salad.

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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.

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It was that important. (Also, I evidently have nothing better to think about than split pea and prosciutto salad.)

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 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.  

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Crispy Split Pea and Prosciutto Salad
Serves 2
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 1 cup cooked split peas (about 1/2 cup dried peas will yield this)
  2. 1/4 cup olive oil, divided use
  3. 1 teaspoon chopped fresh thyme
  4. 4 slices prosciutto
  5. 1 tablespoon minced shallot
  6. 1 tablespoon champagne vinegar
  7. 1 teaspoon honey
  8. 1/2 teaspoon good, grainy mustard
  9. Salt and pepper to taste
  10. 3 cups shaved fresh Brussels sprouts
  11. 2 tablespoons chopped Italian parsley
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss together the cooked split peas with one tablespoon olive oil and the thyme. Spread out onto a foil-lined baking sheet.
  3. Lay the prosciutto slices on another foil-lined baking sheet.
  4. Roast the split peas for 20-25 minutes until crunchy, and the prosciutto until crispy, about 10 minutes. Let both cool slightly when done.
  5. 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).
  6. 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.
10th Kitchen http://www.10thkitchen.com/

17 Responses to Crunchy Split Pea and Prosciutto Salad

  1. Split peas + crunchy proscioutto???? OH MY – Feed me this right now! This salad looks amazing, and the addition of brussels sprouts is great. I love this <3
    Consuelo @ Honey & Figs recently posted…Skinny Chocolate Chip Pizookie + Vegan Fudge SauceMy Profile

  2. What a superb salad! Any excuse to eat Brussels sprouts makes me happy. Your dressing sounds divine.
    annie @ chase that i love recently posted…Carrot Spice Cake Ice CreamMy Profile

  3. Whoa this looks so beautiful! Crunchy split peas? It reminds me of the fried yellow split peas in Burmese Tea Leaf Salad. Thanks for the amazing recipe!
    Gina recently posted…Whole Wheat Chocolate Cake with Coconut GanacheMy Profile

  4. This is so true! Why do split peas have to be in that gross soup only? I love all of the crispy and crunchy going on in this salad, yum. And come to think of it, “makeover” movies aren’t big anymore and why? Probably because everyone is wearing glasses instead of taking them off. I’ve definitely had to scrap blog photos I did not like, so I feel you.

  5. Um, yum! This looks so awesome. I have never cooked split peas outside of soup – sorry peas. But wow. I could gnosh this salad for sure!!
    Sara {Home is Where the Cookies Are} recently posted…Vaca Frita (and a recipe for traditional crock pot roast)My Profile

  6. I got distracted by the “cute guy alert” and though this sentence “Split peas are already delicious–just underappreciated” said that “Spilt peas are delicious in the underpants”. GREG
    sippitysup recently posted…Foraging for Fennel FizzMy Profile

  7. Girl, you’re a salad genius! So many exciting things going on here. I’m a huge fan of roasted chickpeas, but it literally never occurred to me to try it with other beans. Done and DONE.
    Elizabeth – SugarHero! recently posted…Raspberry, Brie, and Chocolate Puff PastriesMy Profile

  8. Pingback: Vegetable Enchiladas with Chipotle-Beer Sauce | 10th Kitchen

  9. Pingback: Curried Split Pea Hummus | 10th Kitchen

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