Cooked and Raw Vegetable Salad

Preparation info

  • Serves

    6 to 8

Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 6 to 8 shallots, peeled and thinly sliced
  • Extra-virgin olive oil
  • 4 bell peppers, 2 red and 2 yellow if possible
  • 1 cup shelled fresh fava beans*
  • 1 cup shelled fresh peas
  • ½ pound fresh haricots verts or yellow wax beans (or a combination of the two), trimmed and cut into ½″ to 1″ lengths
  • ½ cup lightly toasted pine nuts
  • 1 bunch watercress, chopped, roots and thick stems discarded
  • 3 to 4 bunches mâche, trimmed
  • Leaves from 2 bunches celery
  • 2 carrots, shredded
  • 2 to 3 small celery ribs (preferably white hearts), sliced paper-thin
  • 1 bulb fennel, trimmed and finely chopped
  • 1 cup coarsely chopped fresh basil leaves
  • 1 cup coarsely chopped fresh Italian parsley leaves
  • 4 scallions, finely chopped
  • 2 medium green tomatoes, finely chopped (optional)
  • ¼ pound prosciutto di Parma or other good-quality prosciutto-style ham, cut into thin strips 1″ to 2″ long
  • Juice of ½ lemon
  • ½ cup freshly grated Parmigiano Reggiano
  • Salt and freshly ground black pepper


In a small skillet, sauté shallots in a little olive oil over low heat, stirring occasionally, until soft and dark brown (but not burned). Drain on paper towels.

Meanwhile, prepare other vegetables:

Char peppers on gas grill, over gas flame on range, or in preheated broiler, turning occasionally, until black on all sides. Allow to cool slightly, then core and halve peppers, remove ribs and remaining seeds, and scrape off skin. Cut peppers into thin strips, chop into small confettilike squares, and set aside.

Blanch fava beans for 1 minute in salted boiling water, then drain and rinse immediately in cold water. Slip favas out of skins and separate into halves. Set aside.

Blanch peas for 1 minute in salted boiling water, then drain and rinse immediately in cold water. Set aside.

Cook haricots verts or wax beans for 2 to 3 minutes in salted boiling water, then drain, rinse immediately in cold water, and set aside.

When all vegetables have reached room temperature, pat them dry, then combine all ingredients up to but not including lemon juice in a large salad bowl and toss together well. Moisten salad generously with olive oil, add lemon juice, and toss again. Add cheese, season to taste with salt and pepper, and toss a third time.

* If fresh fava beans are unavailable, double the quantity of peas or omit altogether. Frozen fava beans, thawed and cooked according to instructions on package, are an acceptable substitute if necessary, but dried fava beans or lima beans (even fresh ones) are not.