Wax Bean, Pea, and Chorizo Salad
A vibrant summer salad combining crisp wax beans, tender peas, and pearl onions, dressed with Spanish chorizo and a warm sherry vinaigrette. Perfect as a substantial side dish or light main course.
Ingredients
- •2 bunches new onions
- •1 pound fresh peas
- •2 pounds wax beans
- •3 ounces Spanish chorizo
- •¼ cup extra-virgin olive oil
- •¼ cup Sherry vinegar
Cooking Instructions
- 1.
Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.
10 min
- 2.
Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.
6 min
- 3.
Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.
5 min
