We love the green-on-green mix of crisp-tender haricots verts, peas, and protein-packed edamame. You could sub asparagus or regular green beans for the haricots verts, just remember they may need a minute longer to boil. Instead of tossing in the tomatoes (which would weigh down the delicate arugula mixture), we build the salad on top of thick tomato slices for a knife-and-fork main dish feel. Prosciutto is delightful when crisped in the microwave. Be sure to break into shards rather than finely crumbling for even better texture in the salad.
4 cups water
2/3 cup frozen shelled edamame
1/4 cup fresh or frozen shelled green peas, thawed
4 ounces haricots verts (French green beans), trimmed and halved diagonally
2 thin slices prosciutto (about 1 oz.)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup baby arugula
1 medium heirloom tomato, cut into 1/2-in. slices
Est. added sugars 0g
How to Make It
Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.
Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.
Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss. Arrange tomato slices on a platter; top with arugula mixture and prosciutto.