CHARRED VIDALIA ONIONS WITH PEAS & BEANS

SERVES 4

THE INSPIRATION for this dish came from a recent trip to a teppanyaki restaurant in Kyoto. In this style of cooking, the chef uses a flat griddle to quickly prepare fresh vegetables, right in front of the guests. The light caramelization on these sweet onions is irresistible. As the heat softens them, they become a great partner for the seasonal beans. Those big caramelized onion slices are a wonderful platform for serving chili. Or just sprinkle them with grated cheese, slide them under the broiler, and enjoy. Here, the mellow onion slices are topped with the brightest peas and beans, briefly blanched and shocked.

½ cup plus 2 tablespoons olive oil

1 large Vidalia onion, cut crosswise into 4 slices

Salt and pepper

¼ cup red wine vinegar

1 tablespoon whole-grain mustard

Handful snow peas, blanched and shocked

Handful sugar snap peas, blanched and shocked

Handful string beans, tips trimmed, blanched, and shocked

⅓ cup fava beans, blanched, peeled, and rinsed (optional)

2 tablespoons finely chopped onion

2 heaping tablespoons Caramelized Onions (here, optional)

Preheat the oven to 375°F. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the onion slices, sprinkle with salt and pepper, and cook until brown on the bottom, about 3 minutes. Pop the skillet in the oven and roast until soft, about 15 minutes.

Meanwhile, make the vinaigrette. In a large bowl, whisk together the ½ cup oil, vinegar, mustard, salt, and pepper. Toss in all the peas and beans, chopped onions, and caramelized onions, if you like.

When the onion slices are browned and soft, transfer to a platter and top with the bean mixture.