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Romeo Salta's Easter Salad

Course: Antipasto
Cuisine: Italian, Italian-American
Keyword: salad

Ingredients

  • 1 lb 500g frozen peas blanched, drained and cooled
  • 1/4 lb 150 g cooked ham cut into cubes
  • 1 head Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives green and/or black
  • 2 hard boiled eggs cut into wedges (optional)

For the dressing:

  • 1/2 cup 125 ml olive oil
  • 1 lemon juiced
  • Salt and pepper

Instructions

  • Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.
  • Line a salad bowl with the Boston lettuce leaves, using as much as you need to line your bowl.
  • In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.
  • Arrange the anchovy fillets, olives and, if using, wedges of hard boiled egg on top of the peas and ham.
  • Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.
  • Serve immediately.