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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Bring a medium pot of heavily salted water to a boil over high heat.
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3
Add green beans to the boiling water and cook until crisp yet tender, about 2 minutes.
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4
Using a slotted spoon, transfer beans to the ice bath.
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5
Once cool, remove beans to a large fine mesh strainer set over a bowl.
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6
Bring water back up to a boil and add peas.
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7
Cook until tender, about 1 1/2 to 2 minutes.
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8
Using a slotted spoon, transfer peas to the ice bath.
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9
Once cool, remove peas to the strainer on top of the green beans.
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10
Bring water back up to a boil and add favas.
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11
Cook for about 1 minute.
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12
(Test a bean by piercing through the skin and pulling out the bean inside.
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13
It should be bright green and tender.)
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14
Using a slotted spoon, transfer favas to the ice bath.
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15
Once favas are cool, peel the light green skin from each bean to reveal two bright green inner halves.
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16
Discard the skins and place the peeled beans in the strainer on top of the peas.
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17
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until shimmering.
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18
Add onion and cook, stirring often, until translucent, about 3 minutes.
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19
Increase heat to high, add radicchio, season with salt and freshly ground black pepper, and saute, stirring occasionally, until radicchio starts to brown, about 3 to 4 minutes.
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20
Reduce heat to medium, add reserved green beans, peas, and favas, stir to combine, and cook until just heated through, about 30 seconds.
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21
Season with salt and pepper, add parsley and thyme, and stir to combine.
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22
Remove from heat and place in a serving dish.
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23
In a medium bowl, whisk together rosemary, lemon zest, 3 tablespoons lemon juice (if you prefer a tart vinaigrette, use more lemon juice), and remaining 1/2 cup olive oil.
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24
Whisk in cream and season with salt and pepper.
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25
Drizzle vinaigrette over vegetables and serve warm or at room temperature.
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26
(If you expect to have leftovers, dress only the portion you are serving and store the remaining vegetables and vinaigrette separately in the refrigerator.)
