Pea and Red Cabbage Salad with Prosciutto

Name: Pea and Red Cabbage Salad with Prosciutto
Yield: 6
Ingredients: 400g of peeled peas; 400g of red cabbage shredded; 1 tablespoon of red wine vinegar; 200g of cooked or smoked prosciutto, sliced into strips; Seasoning: 1 cup of olive oil; 1/3 cup of red wine vinegar; salt and black pepper to taste; 1/2 cup of toasted and chopped hazelnuts

1
400g of peeled peas
2
400g of red cabbage shredded
3
1 tablespoon of red wine vinegar
4
200g of cooked or smoked prosciutto, sliced into strips
5
Seasoning: 1 cup of olive oil
6
1/3 cup of red wine vinegar
7
salt and black pepper to taste
8
1/2 cup of toasted and chopped hazelnuts

Ingredients

1
400g of peeled peas
2
400g of red cabbage shredded
3
1 tablespoon of red wine vinegar
4
200g of cooked or smoked prosciutto, sliced into strips
5
Seasoning: 1 cup of olive oil
6
1/3 cup of red wine vinegar
7
salt and black pepper to taste
8
1/2 cup of toasted and chopped hazelnuts

Directions

1
Heat a large pot with plenty of salted water
2
Bring to a boil, then reduce heat
3
Cut off the pea tops and add to the pot
4
Simmer for 4 minutes, then remove with a slotted spoon
5
In the same pot, add the red cabbage and vinegar
6
Cook until the cabbage is tender, about 2 minutes
7
DRAIN and rinse under cold water
8
DRAIN well again
9
Arrange the cabbage in a salad bowl or individual plates
10
Pile the peas on top, then place the prosciutto slices in the middle
11
Mix the seasoning ingredients (excluding hazelnuts) in a jar that closes tightly
12
Shake to combine
13
Sprinkle the salad with the seasoning and top with hazelnuts
14
Serves 6