THE THIN-LEAF CONEFLOWER KITCHEN

34. A BEAN SALAD DINNER

Here come the black beans again. All of the beans used throughout these Thin-leaf Coneflower essays came from a single pound.

Beans are so versatile and since it’s the end of the batch, it’s time to make another. Cannellini (our favorite) most likely.

Now on to this amazing salad.

• Seeds of brown mustard, nigella, fenugreek, fennel and cuminof equal measure is this recipe for Panch Phoron.

• EVO

• Cilantro

• Cucumber (seeded and peeled)

• Romaine

• Honey Crisp apple

• Red onion (hiding under the knife)

• Goat yogurt

• Feta

• Salsa roja

• Red wine vinegar (Apple cider vinegar as good)

• Easy garlic

• Radicchio

• Black beans

• Salt & pepper

• Wine for the cooker

This is all about chopping and organizing. The onion is being held for the bean dressing and won’t be added to the salad until last.

I’m cutting a pile of raw carrots just with a vegetable peeler – does not take long – almost translucent.

Just enough apple to provide an occasional crunch of sweetness.

A pile of carrots, apple, cucumber and chopped romaine to toss into the salad bowl. More wine please.

But first…  A big dollop of Easy Garlic along with some salt & pepper into the bare bowl.

Rub it around like this.

Toss the salad in the bowl.

Important! Always add the vinegar to raw salad stuff before anything else (oil). This makes it brighter.

Dump in the crumbled feta.

Chop some cilantro for the dressing.

Preparing radicchio.

Good. Now it’s time to make the bean stuff (dressing).

Carefully toast the seed without burning. These will remain whole.

About this much oil in the kadai at medium high heat.

Every kitchen needs a kadai. Hawkins Cookers Limited

A little swirling with the panch phoron.

Soften the red onion.

Time for the black beans.

Some salt & pepper – just a little.

Easy garlic.

Salsa roja.

Goat yogurt.

I hope I can convince all of my kitchen guests to use Sierra Nevada Cheese – Capretta Goat Yogurt...

It’s magic.

Add the cilantro and fold all together.

No need for the beans to cool. This bean dressing can be added to the salad stuff directly from the stove.

Toss gently.

Serve and finish with freshly ground pepper.

Carol Ann and I consider this a perfect meal anytime of the day or night.

MORE THIN-LEAF CONEFLOWER KITCHEN ESSAYS

30. lamb for sous vide

31. lamb stock

32. lamb reduction

33. vegetables with attitude

34. a bean salad dinner

35. left-overs

36. lamb & parsley soup

Thanks for visiting with me.

Paul V’Soske

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