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Wax Bean, Pea, and Chorizo Salad

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Wax Bean, Pea, and Chorizo Salad

Wax Bean, Pea, and Chorizo Salad

amanda

Equipment

  • - Chef Knife

  • - Cutting Board

  • - Salad Spinner

  • - Mixing Bowl Set

  • - Stainless Steel Salad Bowls

  • - Kitchen Scale

  • - Salad Platter

  • - Serving Spoons

  • - Colander (if applicable)

  • - Reusable Food Storage Containers

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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.
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