Three Bean Salad, Reinvented

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
Printable Recipe

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
Kosher salt
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.

Peeling Tomatoes, Stone Fruit & More

Have you ever noticed that, while the flesh of tomatoes and stone fruit will soften, the skin seems to remain intact no matter how long it cooks? And that the leathery bits of skin can just about ruin whatever dish they’re in? Tomato sauce or peach pie with scraps of tough peel—yuck. But how do you peel tomatoes or stone fruit without ending up with bruised fruit and a big juicy mess? Knives and vegetable peelers are no help here.

Well, do you remember Blanch? It’s been a while since I introduced you. Blanching is the answer! Blanching fruits such as tomatoes, peaches, nectarines, plums, and apricots will loosen their skins and make peeling a breeze.

To peel tomatoes or stone fruit, bring a large pot of water to a rolling boil. The larger the pot and the more water, the faster the water will return to a boil after the fruit is added, and the faster the skin will release. And the faster the skin releases, the more appealing the appearance, texture, and flavor of the fruit will be. Keep in mind that the goal is to loosen the skin but not cook the fruit. Add plenty of salt, enough to make the water taste slightly briny. Using a paring knife, cut a small X in the bottom of the fruit.


Add the fruit to the pot of boiling water and boil for 20 to 30 seconds.


The skin of the fruit will usually start to crack. Using a slotted spoon or wire skimmer, quickly transfer the fruit to a bowl of ice-cold water to stop the cooking process, this is known as shocking.


Once the fruit is cool, drain it thoroughly. Use the paring knife to remove the peel, starting at the X.


The skin will slip right off.


This technique can also be used to peel pearl onions, fava beans, and almonds, but it’s not necessary to score them with an X first. Blanch them for about a minute, then shock them in ice water. Use a paring knife to cut off the root end of pearl onions. Break open fava bean skins with your thumbnail. Then squeeze each pearl onion, fava bean, or almond between your thumb and forefinger, and it will pop right out of its skin.

If you’re peeling a large quantity of one of these foods, blanch it in batches.