Geoffrey Zakarian makes his Spring Pea Salad with Jamón Ham and Mustard Vinaigrette, as seen on The Kitchen, season 30.
Recipe courtesy of Geoffrey Zakarian

Spring Pea Salad with Jamon and Mustard Vinaigrette

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings





  1. Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
  2. Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
  3. Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
  4. In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
  5. Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.