Wax Bean Salad With Chorizo Recipes

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WAX BEAN, PEA, AND CHORIZO SALAD



Wax Bean, Pea, and Chorizo Salad image

Provided by Shelley Wiseman

Categories     Salad     Bean     Onion     Vegetable     Appetizer     Sauté     Fourth of July     Picnic     Quick & Easy     Lunch     Sausage     Legume     Pea     Summer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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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