olive oil; more for drizzling
popped out of their skins (see p. XX)
1 tablespoon roughly chopped fresh mint
Kosher salt
3⁄4 cup thinly sliced spring onion (white
Freshly ground black pepper
1 clove garlic, pounded to a smooth
and pale green parts only) or scallions
paste with a pinch of salt
add SubStance
Fava beans are delicious but working with them can be time-consuming. Combining This salad is delicious with thinly sliced
favas with cannellini beans—or other plump white beans—is a great way to get the pork loin, shrimp, salmon, or swordfish.
flavor of favas with a little less labor.
You can also make this salad later in the season with a combination of fresh
more about farro
shelling beans and favas. Like favas, shelling beans require shucking, but the end Farro has a delicate, slightly nutty
result is worth the added time.
flavor and chewy texture. It’s delicious
To add a little heat, serve it with preserved peppers (see p. XX) on the side.
simply dressed with good olive oil, a
few drops of vinegar (too much acid wil
ServeS 4
quickly overwhelm its flavor), and salt.
When shopping, you may find several
Drain the beans, put them in a medium pot, and add enough water to
different types that vary in cooking—
cover by 11⁄2 inches. Add the bay leaf and 1 tablespoon of oil, and bring to
and soaking—time. Whole-grain farro
a boil. Season with a generous pinch of salt, reduce the heat, and simmer
from Italy labeled perlato or semiperlato
gently until the beans are tender, about 1 1⁄2 hours. If the beans start to
is ideal for salads. This farro has been
peak through the cooking liquid, add a splash more water. Remove from
abraded—some of the outer brown hul
the heat, set aside at room temperature, and let the beans cool slowly in
has been removed—and cooks in about
their liquid.
20 minutes. Farro integrale is an option
as wel , but it has not been abraded, so
To make the vinaigrette, combine the garlic, vinegar, lemon juice, and
it requires several hours of soaking and
zest in a small bowl. Let sit for 5 to 10 minutes. Whisk in the remaining
1
takes longer to cook. Its texture is also
⁄2 cup oil. Taste and adjust with more salt if necessary. Set aside.
more toothsome.
Drain the beans well. (You should have about 41⁄2 cups.) Put the cannellini
and fava beans in a large work bowl. Sprinkle the spring onion, celery, and
herbs on top, and season with salt and a few twists of black pepper. Drizzle
the vinaigrette on top and gently but thoroughly toss the salad to combine.
Taste and add more salt or vinegar if necessary. Spoon the salad onto a
platter or individual serving plates. Finish with a drizzle
of olive oil and serve at room temperature.
legume salads 187
succotash salad
1 pound fresh black-eyed peas
1⁄2 pound thin green beans (haricot vert),
2⁄3 cup plus 1 tablespoon extra-virgin
1 bay leaf
cut at an angle into 1-inch lengths
olive oil
Kosher salt
1 large clove garlic, pounded to a smooth
1 pint ripe cherry tomatoes, such as
paste with a pinch of salt
Sweet 100s or Sun Golds, halved
1 large shallot, thinly sliced
3 tablespoons red-wine vinegar; more as
1 small, fresh red chile, such as Thai chile,
4 large ears fresh corn, shucked and kernels
needed
thinly sliced at an angle
cut off the cob, to yield about 2 cups
1 cup roughly chopped fresh basil
add SubStance
Fresh black-eyed peas are fairly easy to find during the summer months. Like all This salad is delicious with a few
fresh shelling beans, they are worth pursuing. If you have trouble finding them, you gril ed or quickly sautéed shrimp tucked
can always substitute with another variety of fresh shelling beans, such as cranberry here and there or with any gril ed meat.
beans, or use 2 cups cooked black-eyed peas (about 3⁄4 cup soaked and cooked
dried peas, or 3⁄4 cup canned.)
ServeS 4
Shuck the peas (you should have about 2 cups), then put in a heavy
medium pot. Add water to cover by 1 inch, add 1 tablespoon olive oil and
the bay leaf, and season with a generous pinch of salt. Bring to a boil,
reduce the heat to a gentle simmer, and cook until the beans are tender
and creamy, about 15 minutes. If the peas start to peak through the
cooking liquid, add a splash more water. Taste for salt and set aside to cool
at room temperature. You can refrigerate the peas for up to 2 days at this
point; return them to room temperature before finishing the salad.
Put the shallot in a small bowl and cover with ice water to crisp and remove
some of its hot, gassy flavor.
Bring a medium pot of water to a boil, and have 2 baking sheets lined with
parchment ready. Put the corn kernels in a fine wire-mesh strainer basket
and submerge the corn and the basket in the water to cook for 20 to 30
seconds (the fresher the corn, the less it needs to cook). Lift the basket
out of the water, drain well, and spread the corn out on one of the baking
sheets to cool at room temperature. Season the water with a generous
continued on page xx
188 legume salads
KS_TP_Suctash76.tif
legume salads 189
continued from page xx
amount of salt—it should taste almost like seawater. Add the green beans
and cook until crisp-tender, about 2 minutes. Drain well, and spread the
green beans out on the other baking sheet to cool. (If you’re concerned
that the beans are slightly overcooked, put them in the refrigerator to cool.) To make the vinaigrette, combine the garlic and vinegar in a small bowl.
Let sit for 5 to 10 minutes. Whisk in the 2⁄3 cup olive oil. Taste and season
with more salt if necessary.
Just before serving, drain the peas well and discard the bay leaf. Drain
the shallot well. Put the peas, shallot, corn, green beans, tomatoes,
red chile, and basil in a large work bowl, and season with salt. Add the
vinaigrette and gently fold to combine. Taste and add more salt or vinegar
if necessary. Spoon the salad onto a platter or individual serving plates
and serve immediately.
190 legume salads
warm lentils with sausage,
kale & mustard vinaigrette
11⁄2 cups green lentils
2 tablespoons Dijon mustard
3⁄4 pound good-quality precooked
1 bay leaf
sausage, such as bratwurst or bockwurst,
3⁄4 cup plus 2 tablespoons tablespoons
cut at a slight angle crosswise into 1⁄4-inch-
Kosher salt
extra virgin olive oil
thick slices
3
2 cloves garlic, pounded to a smooth
⁄4 pound kale, preferably lacinato (also
1⁄2 recipe Rustic Croutons (p. XX; optional)
paste with a pinch of salt
called Dinosaur kale), stems removed
and
cut into about 1-inch pieces (see p. XX)
Large handful arugula, preferably wild
3 1⁄2 tablespoons red-wine vinegar,
arugula, or baby mustard greens, about
more as needed
1 medium onion, cut into 1⁄4-inch dice
11⁄4 ounces, for garnish (optional)
Crushed red pepper flakes
I enjoy this salad on the warm side of room temperature—shortly after the lentils are cooked. It’s especially good with rustic garlic croutons (see p. XX) scattered around the plate. You can use any type of precooked sausages. I’m a big fan of bockwurst, but a spicy kielbasa is delicious, too.
ServeS 4
Put the lentils and bay leaf in a medium pot and cover with water by
2 inches. Bring to a boil and season with a generous pinch of salt. Reduce
the heat and simmer gently until the lentils are tender but not mushy
(you want them to retain their shape), 20 to 30 minutes, depending
on the age of the lentils. If the lentils start to peak through the cooking
liquid, add a splash more water. When done, pour the lentils and their
cooking liquid into a large, shallow container. Taste and add more salt if
necessary. Set aside at room temperature, and let the lentils cool slowly in
their liquid. You can refrigerate the lentils for up to 2 days at this point;
return them to room temperature before serving.
To make the vinaigrette, combine the garlic, vinegar, and mustard in a
small bowl. Let sit for 5 to 10 minutes. Whisk in 1⁄2 cup plus 2 tablespoons
oil. Taste and add more salt if necessary. Set aside.
Remove the bay leaf from the lentils. Drain the lentils well and put them
in a large work bowl. Add about two-thirds of the vinaigrette and gently
fold to combine. Taste and add more salt or vinegar if necessary. Set aside
for the moment.
continued on page xx
legume salads 191
continued from page xx
Wash and drain the kale, but leave a good amount of water clinging to the
leaves. Warm a large sauté pan over medium heat. Add 2 tablespoons oil,
swirl to coat the pan, and then add the onion and a pinch of red pepper
flakes and season with salt. Cook over medium heat, stirring occasionally,
until the onion is tender and lightly caramelized, about 7 minutes. Add
the kale in large handfuls and increase the heat to high. Using tongs,
gently lift and fold the kale into the onion. When the kale has wilted,
season it with salt, reduce the heat to medium, and cover the pan. Cook,
stirring occasionally, until the kale is tender. The residual water from
washing should be enough to cook the kale, but if the pan gets dry and
begins to scorch, add a splash more water. The cooking time will vary
depending on the maturity of the kale; tender kale will cook in about
3 minutes, while mature leaves can take up to 15 minutes. When the kale is
done (be sure to cook off any excess water), add it to the lentils and gently
fold to combine. Taste once more and add salt or vinegar if necessary.
Rinse the sauté pan and wipe dry. Return the pan to the stovetop over
medium-high heat. When the pan is hot, add the remaining 2 tablespoons
oil and put the sausage in the pan in an even layer. Quickly brown the
sausage on both sides. Spoon the lentils onto a platter or individual plates
and evenly distribute the sausage. Dot the croutons and scatter the arugula
around the plate, if using. Drizzle the remaining vinaigrette on top and
serve immediately.
192 legume salads
KS_TP_LntlSsg_99.tif
cannellini beans with grilled tuna,
radicchio & scallions
2 cups dry cannellini beans, washed,
1 shallot, finely diced
16 scallions, root ends and tops trimmed
picked over, and soaked overnight in cool
4 anchovy fillets, rinsed well, patted
1 pound tuna, cut into even slices about
water (or 5 cups drained cooked cannellini
dry, and pounded to a paste (or coarsely
1 inch thick
beans, at room temperature)
chopped)
Freshly ground black pepper
One 3-inch sprig fresh rosemary
1⁄4 cup freshly squeezed Meyer lemon
Aioli, for serving (p. XX)
3⁄4 cup plus 11⁄2 tablespoons extra-virgin
juice; more as needed
olive oil; more for brushing
2 small heads radicchio, or 11⁄2 medium
Kosher salt
heads, about 12 ounces
This salad is a modern take on the classic tuna and bean salad. Make it early in the fall when you’re ready to move beyond fresh tomatoes and the weather is still warm enough to grill outside. If you’re an anchovy fan, double the anchovy and chop the fillets coarsely, or drape thin slivers over the finished salad.
ServeS 4
Drain the cannellini beans, put them in a medium pot, and add enough
water to cover by 1 1⁄2 inches. Bring to a boil and skim off any foam.
Reduce the heat to a simmer and add the rosemary and 1 tablespoon of oil,
and season with a generous pinch of salt. Simmer gently until the beans
are tender, about 1 1⁄2 hours. If the beans start to peak through the cooking
liquid, add a splash more water. Remove from the heat, set aside at room
temperature, and let the beans cool slowly in their liquid.
Prepare a medium hot charcoal fire or heat a gas grill.
To make the vinaigrette, combine the shallot, anchovy, and lemon juice in
a small bowl, and season with a pinch of salt. Let sit for 5 to 10 minutes.
Whisk in 1⁄2 cup oil. Taste and add more salt or lemon juice if necessary.
Set aside.
Pluck off any damaged or wilted outer leaves of radicchio. Leaving the
root end intact, cut the radicchio into quarters. Place the radicchio on a
baking sheet, drizzle with about 3 tablespoons oil, and gently toss to coat
evenly. Spread the radicchio in an even layer and season with salt. Put the
scallions on a baking sheet and repeat the process with the remaining 11⁄2
tablespoons oil. Brush the tuna lightly with oil and season with salt and
continued on page xx
194 legume salads
continued from page xx
pepper. Place the radicchio, flat side down, and scallions on the grill.
Grill the radicchio until tender and golden brown, 3 to 5 minutes per
side. Grill the onions until tender and lightly charred in spots, 2 to 3
minutes per side. (Both vegetables should be nicely marked from the grill
but not burnt.) Place the tuna on the hottest part of the grill, and cook for
21⁄2 to 3 minutes per side. (You want the fish medium rare—slightly pink
in the middle.) Set the tuna and vegetables aside at room temperature.
Drain the beans well and discard the rosemary. Season the beans with
pepper, drizzle with about a third of the vinaigrette, and toss lightly to
combine. Taste and season with more salt and lemon juice if necessary.
Spoon the beans onto a platter or individual serving plates. Slice the
tuna or break it into rustic pieces, and arrange it on the platter or plates.
Cut the root ends off the radicchio wedges and separate the leaves. Taste
and season with more salt if necessary. Place the radicchio and drape the
onions here and there. Drizzle the remaining
vinaigrette on and around
the plate, focusing on the vegetables and tuna. Finish with a generous
dollop of aioli. Serve immediately.
legume salads 195
chickpea salad with roasted
carrots and harissa vinaigrette
2 cups chickpeas, washed, picked over,
Kosher salt
2 tablespoons freshly squeezed lemon
and soaked overnight in cool water
1 pound carrots, peeled, cut into 4-inch
juice; more as needed
(or 6 cups drained canned chickpeas, at
lengths, and then cut into 1⁄2-inch-wide
1 cup roughly chopped fresh flat-leaf
room temperature)
wedges
parsley or cilantro
1 bay leaf
1 onion, thinly sliced
3⁄4 cup plus 3 tablespoons extra-virgin
2 tablespoons harissa (p. XX)
olive oil
You can use any shape, size, or color of carrot in this salad, but taste them first—you add SubStance
want sweet, crisp carrots. If using carrots with leafy green tops, leave about 3⁄4 inch I like this salad with almost any grilled
meat or fish. Or serve with not-so-hard-
of the stem attached for a natural look. Slender baby carrots can be roasted whole cooked eggs (see p. XX) and sliced
(unpeeled.)
prosciutto or Serrano ham.
For a richer salad sprinkle with crumbled feta and a few black olives.
ServeS 4
Heat the oven to 450°F.
Drain the chickpeas, put them in a medium pot, and add enough water
to cover by 1 1⁄2 inches. Bring to a boil and skim off any foam. Reduce the
heat to a simmer and add the bay leaf and 1 tablespoon of oil, and season
with a generous pinch of salt. Simmer gently until the chickpeas are
tender, about 1 1⁄2 hours. If the chickpeas start to peak through the cooking
liquid, add a splash more water. Remove from the heat, set aside at room
temperature, and let the chickpeas cool slowly in their liquid.
Put the carrots on a heavy baking sheet, toss with 2 tablespoons oil, and
spread out in a single layer. Season with salt and roast until tender, about
15 minutes.
Warm a medium-size sauté pan over medium heat. Add 1⁄4 cup oil and the
onion, and season with salt. Sauté, stirring occasionally, until the onion
is caramelized and dark brown, about 15 minutes. Transfer to a paper-
towel-lined plate to drain.
To make the vinaigrette, whisk the harissa, lemon juice, and the remaining
Salad for Dinner Page 23