Photo: Hector Sanchez; Styling: Buffy Hargett
Makes 8 serving

How to Make It

Process pecorino or Parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, and Dijon mustard in a blender until smooth; add table salt and black pepper to taste. Place haricots verts and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water. Drain; pat dry. Repeat with yellow wax beans and sugar snap peas. Combine beans, sugar snaps, radicchio, walnut halves, green peas, shallot, and chives. Chill up to 1 hour. Add desired amount of olive oil mixture to bean mixture; toss to coat. Sprinkle with salt and pepper to taste before serving.

Ratings & Reviews

KnittingSis's Review

January 01, 2014
This was my summer 2013 go-to take-a-long salad, usually leaving out the radicchio. I'm a lazy cook and would usually just toss the shallot in to the blender with the rest of the dressing ingredients--there's plenty of crunch in the salad. And I thought the fresh chives got lost with all the other things going on, so I used dried, again as part of the dressing.