Name: Wax Bean, Pea, and Chorizo Salad
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 12 servings
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

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Wax Bean, Pea, and Chorizo Salad

Chunks of chorizo balance the sweetness of spring onions, beans, and peas. A Sherry vinaigrette lends a slight Iberian edge.

Cooks' note:

Vegetables can be cooked 1 day ahead and chilled in a sealed bag. Bring to room temperature before tossing with warm dressing.

Recipe notes

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