Welcome to my new favorite recipe that I have made at least 4 times in the past month, Roasted Summer Vegetable Herb Bean Salad and Buttermilk Chicken. This recipe was inspired by the Netflix Series Salt, Fat, Acid, Heat. The combination of summer vegetables and fresh herbs are paired with creamy white beans and a red wine vinaigrette, bring on dinner!
I have to admit I have had a major crush on Samin Nosrat, the lead in the short series and the author of the cookbook by the same name Salt, Fat, Acid, Heat. She has such a passion for food and I love the way she immerses herself in the ingredients, the history, and the culture behind each dish. I highly recommend both the book and the show!
For this recipe I made the Buttermilk Chicken from the Samin Nosrats Butter Milk Chicken recipe. Click the link for her full description and recipe, its just that good! Super juicy and tender chicken that is marinated in buttermilk for 24 hours. Delish!
A little note about cooking beans from Samin:
” 1. Cooking beans, whether dried or freshly shelled, is as simple as can be. In fact, the basic recipe for Simmered Beans can be summed up in one short sentence: Cover with water and simmer until tender.
2. While fresh shelling beans can cook in about 30 minutes, it can take several hours for dried beans to transform into their most tender selves. To reduce the cooking time, soak them overnight.
3.I’m a tireless champion of soaking beans in advance. And since one measure of any properly cooked starch is whether or not it’s absorbed enough water to become tender, think of soaking as a head start. It’s the easiest kind of cooking you’ll ever have to do.
4. When soaking beans, keep in mind that 1 cup of dried beans will triple in size when cooked, yielding about 6 servings. Add a palmful of salt, and a generous pinch of baking soda, which will tip the pH of the pot toward alkalinity and help coax even more tenderness from the beans. Soak beans in the same vessel in which you plan to cook them, to save yourself a dish, and either refrigerate or keep in a cool spot on the counter overnight (or over 2 nights, for chickpeas or big, creamy beans such as gigantes). “
TIP: This Roasted Summer Vegetable Herb Bean Salad is customizable and very forgiving! In the winter substitute broccoli, sweet potatoes, turnips or any other root vegetable. In the summer, substitute with zucchini, sweet peppers, or eggplant.
Tip: You can substitute orzo, pearl couscous, other white bean variations, or even plate over spinach or lettuce and make it a lettuce based salad.
If you enjoy this recipe, you will love these other recipes as well!
- Summer Succotash Salad
- Fresh Corn and Zucchini Salad
- Citrus Fennel Burrata Salad
- Green Bean and Potato Salad
Roasted Summer Vegetable Herb Bean Salad
The combination of summer vegetables and fresh herbs are paired with creamy white beans and a red wine vinaigrette, bring on dinner!
- 1 large bunch young carrots (rainbow if possible), peeled
- 2 Zuchhini, sliced in rounds
- 2 Squash, sliced in rounds
- 2 cups cooked white beans, such as gigante, butter, cannellini, or navy beans, liquid reserved (see above for notes and substitutes)
- 4 ounces French feta cheese broken into large crumbles
- Extra virgin olive oil
- Kosher or Sea Salt
- 1 cup loosely packed cilantro leaves (or Parsley) (about 1 bunch)
- 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
- 1/2 cup loosely packed mint leaves (about 1 small bunch) ~ RED WINE VINNAIGRETTE
- 1 tablespoon finely diced shallot
- 2 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- Salt & Freshly ground black pepper
- ~For the vegetables and salad:
- Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F.
- Place the carrots in a large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet.
- Place Zucchini and Squash in the same large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet.
- Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning.
- When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
- Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Taste and adjust dressing and seasoning as needed. ~ For the Red Wine Vinaigrette
- In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes, then add the olive oil, a generous pinch of salt, and a small pinch of pepper.
- Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days. ~ To assemble salad, layer carrots, zucchini, and squash on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta and sprinkle cilantro, dill, and mint with atop salad and serve immediately.
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