Wax Bean, Pea, and Chorizo Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Chunks of chorizo balance the sweetness of spring onions, beans, and peas. A Sherry vinaigrette lends a slight Iberian edge. Ingredients:
2 bunches new onions (1 inch in diameter), trimmed, or 1/2 pound boiling onions |
1 pound fresh peas in pods, shucked (1/2 to 1 cup) |
2 pounds wax beans, trimmed |
3 ounces spanish chorizo (cured sausage; 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick |
1/4 cup extra-virgin olive oil |
1/4 cup sherry vinegar |
Directions:
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.
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.
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.
4. Cooks' note: Vegetables can be cooked 1 day ahead and chilled in a sealed bag. Bring to room temperature before tossing with warm dressing.
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