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
Lemon juice, small splash
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.
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!
Marinated Garbanzo & Black Bean Salad
On cooking legumes:
Soak legumes with water over night. Add water as needed.
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.
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.
When legumes are done cooking, strain remaining liquid and remove mirepoix, garlic and herbs.
Spread over a wide baking sheet or container to cool down.
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
In a large bowl, combine all ingredients and toss together.