Is this what comes to mind when you think of three bean salad?
Maybe not. But it’s what I think of. It’s not that I have anything against the classic version or canned beans. But when there’s so much to choose from at the farmers market, I can’t open cans. For my version of three bean salad, I use fresh shelling peas.
And fresh fava beans.
And fresh haricot vert.
The farmers market also had snow peas and sugar snap peas that looked very tempting, but who’s ever heard of five bean salad?
Three Bean Salad with Peas, Favas & Haricot Vert
3 ounces thinly sliced prosciutto
2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 shallot, minced
Grated zest of 1 lemon
2 tablespoons minced fresh mint
¼ cup plus 2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 pound English peas, shelled and blanched
1 ¼ pounds fava beans, shelled, blanched, and peeled
4 ounces haricot vert, trimmed, cut into 1-inch pieces, and blanched
2 ounces shaved Pecorino-Romano
6 ounces baby spinach, stemmed
Preheat the oven to 450ºF. Arrange the prosciutto slices about an inch apart on a parchment-lined baking tray. Bake for 7 to 8 minutes. Using tongs, turn the slices and bake another 5 to 6 minutes, or until crisp. Transfer to a plate to cool.
Whisk together the lemon juice, mustard, shallot, lemon zest, mint, and oil in a small bowl. Season to taste with salt and pepper. Crumble the prosciutto. Toss together the prosciutto, peas, favas, haricot vert, Pecorino, and half of the dressing in a medium bowl. Toss together the spinach and remaining dressing in a large bowl. Arrange the spinach on individual plates, divide the bean mixture among them, and serve immediately.
Serves 6 as a first course or 2 as a main course. Substitute young green beans if you can’t find haricot vert. To shave Pecorino, use a vegetable peeler. Serve with crusty bread.