Total Steps
12
Ingredients
14
Tools Needed
3
Ingredients
- 3 tablespoons snipped chives
- 2 ounces pecorino Romano
- lemon
- freshly-ground black pepper
- fleur de sel
- salt
- extra-virgin olive oil
- 1 pint mixed small tomatoes
- 12 pearl or red pearl onions
- 1 pound haricots verts
- 1 pound wax beans
- 12 baby turnips
- 12 baby yellow or Chioggia beets
- 20 baby carrots
Instructions
Step 1
As each vegetable is prepared, set aside separately: <a href="/technique/PXFDS2MB/trim">Trim</a> the stems of the <a href="/technique/VYSXFJY6/carrots">carrots</a> to one-fourth inch and <a href="/technique/XZBDDD5G/cut">cut</a> the tips off. <a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/XZBDDD5G/cut">cut</a> in half.
Step 2
<a href="/technique/PXFDS2MB/trim">Trim</a> and <a href="/technique/RSDQ7YW8/peel">peel</a> the beets and turnips. <a href="/technique/XZBDDD5G/cut">Cut</a> them in <a href="/technique/JXYLJGZ5/halve">halves</a> or quarters depending on their size.
Step 3
<a href="/technique/PXFDS2MB/trim">Trim</a> the wax beans and haricots verts and <a href="/technique/XZBDDD5G/cut">cut</a> into 2-inch lengths on the bias.
Step 4
<a href="/technique/PXFDS2MB/trim">Trim</a> the green <a href="/technique/R34ZSY3M/top">tops</a> of the pearl onions to 1 inch. Barely <a href="/technique/PXFDS2MB/trim">trim</a> the root end so that the onion layers stay intact when they are <a href="/technique/ZMSYZJGT/blanched">blanched.</a> <a href="/technique/RSDQ7YW8/peel">Peel</a> the onions and leave whole.
Step 5
Remove the stems of the tomatoes. If the tomatoes are large, <a href="/technique/XZBDDD5G/cut">cut</a> them in half, otherwise leave them whole. The tomatoes will not be <a href="/technique/ZMSYZJGT/blanched">blanched</a>.
Step 6
The day you'll prepare the salad, bring a large pot of heavily <a href="/technique/DPSVTKVY/salted">salted</a> water to a <a href="/technique/W7VKDJHH/boil">boil.</a> <a href="/technique/ZMSYZJGT/blanch">Blanch</a> the vegetables, except for the tomatoes, separately until tender (about 3 to 5 minutes depending on the vegetable).
Step 7
<a href="/technique/WDCS6JL5/taste">Taste</a> the vegetables to test if they are done. They should be tender but a little <a href="/technique/8J3RJ3MF/crisp">crisp.</a> Remove with a slotted <a href="/technique/NX588QBK/spoon">spoon</a> and <a href="/technique/FK6MC4B6/chill">chill</a> in <a href="/technique/RP8LCDPZ/ice">ice</a> water. Drain well in a colander and then on a <a href="/technique/WZLWW3YP/clean">clean</a> thick towel.
Step 8
<a href="/technique/XZBDDD5G/cut">Cut</a> the pearl onions in half after they are <a href="/technique/ZMSYZJGT/blanched">blanched</a>.
Step 9
In a large bowl, toss all of the vegetables together with 3 tablespoons of extra-virgin olive oil. <a href="/technique/H7TNTGFZ/season">Season</a> them with fleur de sel and pepper to <a href="/technique/WDCS6JL5/taste">taste.</a> <a href="/technique/KVDHNZ86/squeeze">Squeeze</a> the lemon over them and lightly toss.
Step 10
Transfer the vegetables to a large white platter. Use a vegetable peeler to shave the pecorino over the <a href="/technique/R34ZSY3M/top">top.</a> Drizzle liberally with olive oil and sprinkle with snipped chives.
Step 11
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 8 <a href="/technique/Y6MVNCHX/serving">servings</a>.
Step 12
Comments: You <a href="/technique/TPWNYF5L/can">can</a> <a href="/technique/W5QQLYTM/substitute">substitute</a> your favorite vegetables or those special finds at the farmers market. The vegetables may be <a href="/technique/WZLWW3YP/cleaned">cleaned</a> and <a href="/technique/PXFDS2MB/trimmed">trimmed</a> a day before <a href="/technique/Y6MVNCHX/serving">serving.</a> <a href="/technique/36R8LV5G/store">Store</a> the root vegetables in cold water to keep them <a href="/technique/8J3RJ3MF/crisp">crisp</a>.