We took advantage of three free Blue Apron meals to see what it was all about. It was scheduled to arrive about two days after we got home from the trip. I’ve only made one of the recipes so far [Thai steak lettuce cups], and I like the concept of getting perfectly portioned meals showing up on my doorstep. No more food waste! But dang if there isn’t a lot of packaging waste. I don’t anticipate we’ll keep it up at all after the three. We’re not really the target audience I don’t think. Meal planning is challenging and not something I really want to deal with so I gave it up a long, long time ago. We had to throw the rest of the meat and seafood into the freezer and then try to figure out when we could eat the other two recipes before they go bad. That’s why we picked the lettuce cups first. That butter lettuce wasn’t going to last long. I also really like grocery shopping. The store is across the street. It’s not a lot of extra effort.
Speaking of lettuce, this salad was so, so good. Who doesn’t like an excuse to eat prosciutto? I got all snobby when I only needed 4oz and bought the expensive prosciutto di Parma. The Alps stuff is just not the same. Not at all. Peas are one of my favorite things. Since I used to the frozen ones in this recipe, I’ve been regularly taking handfuls of the leftovers out of the freezer and popping them in my mouth. I didn’t exactly follow the recipe to a tee because our ice maker in the freezer is still on the fritz so making ice water to shock the vegetables is a little challenging. I used cold water, and it was fine. It’s probably not as bright green as it could be, but it’s a choice I’m willing to live with.
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1 1/4 cup green peas [I thawed frozen ones]
- 12oz sugar snap peas, ends trimmed
- 4oz arugula
- 4oz prosciutto, thinly sliced and torn into pieces
- Fresh peeled horseradish, to grate on top
In a bowl, whisk the lemon juice and mustard together. Pour the oil in a steady stream and whisk everything together so it’s fully mixed. Taste for salt and pepper. Alternatively, pour everything into a mason jar, cover with a lid, shake together.
Bring a large pot of salted water to boil. Work in batches, add the peas and snap peas for about 2-minutes. Transfer to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
In a large bowl, add the peas, snap peas, and arugula to it. Pour on the vinaigrette and toss until well-coated with dressing. Season with salt and pepper.
Arrange the salad on a platter. Top with the pieces of prosciutto. Finely grate horseradish on the top.