Heirloom Tomato Salad

One of the things that I love about my girlfriend is the way she inspires me. From a culinary standpoint, she provides me with endless ideas for dishes, ingredients to use and sometimes interesting flavor pairings, and always from a healthy standpoint. For the salad recipe here, the idea was to enjoy the simple, great flavor from the heirloom tomato. She picked up some black truffle Boshetto which was what originally sparked the idea. I’ve always enjoyed the flavor pairing of tomato and truffle, so I wanted to do something as simple as it could get, but in a way that highlights that flavor pairing.

Heirloom Tomato Salad

Heirloom tomatoes, cut into petals

Balsamic reduction

Lemon juice, small splash

Balsamic reduction

Boshetto cheese, thin slices

White truffle oil, drizzle

Kosher salt, to taste

 


I should also mention that photo credits have to go my girlfriend, she definitely has a better eye than me for this.

Advertisements

Mixed Bean Salad

I love simplicity in cooking & this salad fits that ideology. This was one of the dishes from a cooking class I did the other night and wanted to highlight the use of aromatic elements to bring out a ton of flavor. Using lots of herbs here, this dish is great as a summer salad.

If you are interested in cooking your own legumes, I am including instructions on how to do so. This can be something that can be thrown together using an assortment of canned beans, lots of great blends are available so you can definitely substitute your favorite blends. Only instruction I would include if using canned legumes: rinse them well to wash out the brine.

 As always, any feedback is welcomed as are your own variations to this idea!

Enjoy!

Marinated Garbanzo & Black Bean Salad

On cooking legumes:

  1. Soak legumes with water over night. Add water as needed.
  2. Rinse legumes.
  3. Place in a pot and add new water (enough to cover fully) along with mirepoix (onions, celery, carrots) cut into large pieces so they can be removed after cooking, also add a head of garlic cut in half, bay leaves, and thyme sprigs. You can substitute the water with chicken or vegetable stock, and you can also add smoked bacon with the mirepoix for extra flavor.
  4. Bring to a boil and reduce temperature to a simmer. Cooking times will vary depending on the legume used, and you’ll need to keep an eye on the liquid level in case you need to add more.
  5. When legumes are done cooking, strain remaining liquid and remove mirepoix, garlic and herbs.
  6. Spread over a wide baking sheet or container to cool down.
  7. Once cooled, you can place in zip log bags to freeze or use immediately.

For the salad:

Garbanzo beans                     1 cup

Red Kidney Beans                   1 cup

Yellow lentils                          1 cup

Red onion, small dice             ¼ cup

Avocado, diced                      ½ cup

Roma tomato, small dice        ¼ cup

Parsley, chopped                    to taste

Cilantro, chopped                   to taste

Fresh thyme, chopped             to taste

Lemon juice                           1

Raspberry vinegar                  to taste

Extra virgin olive oil               ¼ cup

Kosher salt                            to taste

Black pepper                          to taste

Directions:

  1. In a large bowl, combine all ingredients and toss together.
  2. Adjust seasoning as needed.
  3. Place in the fridge until ready to serve.

* can be held in the cooler for up to 5 days.