Summer Bean Salad with Tomato-Pasilla Water, Smoked Mushrooms & Roasted Squash
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Courtesy of Chefs Todd Duplechan and Jessica Maher, Lenoir
This salad takes a lot of summer vegetables and combines them in such a way that each one has a starring role, depending on your bite. The tomato water has an intensity of tomatoes enhanced by the smoky pasilla and mushrooms.
Suggested wine pairing: Adami Prosecco di Valdobbiadene Frizzante Sur Lie, Italy, 2011
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- For the tomato-pasilla water:
- 4 cups chopped overripe tomatoes
- 1/2 shallot
- 1 basil stem with leaves
- 1/2 cups white cooking wine
- 1 whole pasilla chili, steeped in hot water until soft
- 2 teaspoons tequila
- Salt and pepper, to taste
- For the bean salad:
- 1 cups purple hull peas, blanched
- 1/2 pounds Chinese long beans, trimmed and blanched
- 2 medium-size pattypan squashes, cut into 8 pieces each and roasted
- 1/4 pounds oyster mushrooms, smoked over mesquite chips, then roasted quickly in a pan
- 1/4 pounds cherry tomatoes, charred over a flame
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Turk’s cap flower petals, to garnish
Summer Bean Salad with Tomato-Pasilla Water, Smoked Mushrooms & Roasted Squash Directions
- Combine the tomato-pasilla water ingredients in a blender and puree until smooth. Using several layers of cheesecloth and a strainer, strain slowly in the refrigerator overnight (you can also use an old T-shirt, but make sure it’s clean, of course!).
- The next day, the tomato water should be a slightly orange hue or a clear liquid that smells and tastes strongly of smoky tomatoes.
- For the bean salad, combine all of the vegetables with a little of the tomato water and the olive oil and salt and pepper, then divide into 4 bowls and top with a few petals of Turk’s cap.
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