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1
To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl.
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2
Add a good pinch of salt and pepper, then whisk in olive oil.
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3
Taste for seasoning, then set aside.
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4
Shuck and cook the fresh shelling beans.
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5
If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water.
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6
Peel the outer skin from each bean and set aside.
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7
If using butterbeans or cranberry beans, simmer in lightly salted water to cover.
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8
They should be tender in about 30 minutes.
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9
Let shelling beans cool in their cooking water.
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10
(May be cooked ahead.)
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11
Cook the green beans, romano beans and wax beans separately.
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12
Simmer each type in lightly salted water for 3 to 5 minutes, until just tender.
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13
Spread them out on plates to cool to room temperature.
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14
Heat a dry cast-iron skillet over medium-high heat.
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15
Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes.
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16
Turn and char the other side.
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17
Set aside to cool.
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18
Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove.
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19
(You may char the onions and marjoram on an outdoor grill or under the broiler.)
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20
To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl.
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21
Add cooked green beans and charred onions.
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22
Season with salt and pepper.
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23
Add vinaigrette and toss well.
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24
Crumble marjoram and sprinkle over salad.
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25
Sprinkle with parsley and serve.
