Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio Recipe

Name: Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra virgin olive oil; 1 large red onion (about 1/2 pound), sliced 1/4 inch thick; 2 large heads radicchio, washed, dried, cored, and cut crosswise into 1/2-inch-wide strips; Kosher salt and freshly ground black pepper; 1/2 pound thin green beans, trimmed and blanched in boiling salted water until just cooked, about 4 minutes; 1/2 pound fresh peas, shelled and blanched until just cooked, 1 to 3 minutes, depending on their size; 1 1/2 to 2 cups shelled fava beans, long-blanched (see Fava Notes, below), and peeled (about 3 pounds in the pod); 1/4 cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon grated lemon zest; 3 to 4 tablespoons freshly squeezed lemon juice; 1/4 cup light cream

Servings: persons

3/4 cup extra virgin olive oil
1 large red onion (about 1/2 pound), sliced 1/4 inch thick
2 large heads radicchio, washed, dried, cored, and cut crosswise into 1/2-inch-wide strips
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed and blanched in boiling salted water until just cooked, about 4 minutes
1/2 pound fresh peas, shelled and blanched until just cooked, 1 to 3 minutes, depending on their size
1 1/2 to 2 cups shelled fava beans, long-blanched (see Fava Notes, below), and peeled (about 3 pounds in the pod)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon grated lemon zest
3 to 4 tablespoons freshly squeezed lemon juice
1/4 cup light cream

1
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat.
2
Add the onion and cook until translucent, about 3 minutes.
3
Turn the heat to high, add the radicchio, and sear until browned.
4
Season with salt and pepper and cook for 4 minutes.
5
Lower the heat to medium, add the green beans, peas, and favas, and cook until just heated through.
6
Season with salt and pepper and add the parsley and thyme.
7
Remove from the heat and arrange on a platter.
8
In a medium bowl, whisk together the rosemary, lemon zest, 3 tablespoons lemon juice (if you like tart vinaigrettes, use more), and the remaining 1/2 cup olive oil.
9
Whisk in the cream.
10
Season with salt and pepper.
11
Drizzle the vinaigrette over the vegetables and serve.
12
(If youre going to have leftovers, dress only the portion you are serving, and store the remaining vegetables and vinaigrette separately in the refrigerator.)
13
Serve at room temperature.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup extra virgin olive oil, 1 large red onion (about 1/2 pound), sliced 1/4 inch thick, 2 large heads radicchio, washed, dried, cored, and cut crosswise into 1/2-inch-wide strips, Kosher salt and freshly ground black pepper, and more.

Yes, Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchio

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