Chopped Salad and 3-Bean Salad Had a Baby!

Start with three different kinds of fresh peas and beans: English peas, harikov air green beans, and sugar snap peas.

Use a vegetable peeler to shell the English peas, starting at the pointed end and pushing down to unzip them.

For one pound of English peas, you will yield about one cup of peas.

Trim the ends of the harikov air green beans and wax beans, cutting them into pieces if desired.

Toast day old bread until dry, or use panko, and crush it into breadcrumbs using a mortar and pestle or food processor.

Bring a large pot of salted water to a boil, enough to maintain temperature when adding vegetables.

Add the peas and beans to the boiling water and cook until crisp-tender, about 2 minutes.

Transfer the cooked vegetables to an ice bath to lock in color and stop cooking.

Drain the vegetables on a rimmed baking sheet lined with a clean kitchen towel to keep them cool and dry.

Cut the pecorino cheese into quarter-inch pieces.

Score the salami and peel off the casing, then cut it into planks.

Pit the castlevatrano olives using the flat side of a knife, then tear the flesh into pieces.

Make a vinaigrette by mixing equal parts champagne vinegar and white distilled vinegar, about 2 tablespoons each.

Add olive oil to the vinaigrette, aiming for a ratio of about 4 to 5 parts oil to vinegar.

Add a pinch of sugar to the vinaigrette for balance.

Equipment Needed

Spice Level:

Dietary