Photo: Caitlin Bensel
Total Time
25 Mins
Serves 2 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.

Step 3

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.