Chef Janssen Fay's Summer White Bean Salad recipe
Chef Janssen Fay of Nola’s Restaurant on Park Row in Clinton created the following recipe for a summer salad based on ingredients found during a recent visit to the Clinton Famers Market. Exact quantities don't matter for the ingredients, use as much or as little as you need to suit your tastes.
Summer white bean salad with grilled chicken
INGREDIENTS:
Dried white beans (G&M Farms, $4)
Dried hot pepper (G&M Farms, $.25)
Garlic scapes (Bouchard Farms, $2)
Crumbled feta goat cheese (Jones Family Farm, $4)
Chicken breast (Jones Family Farm, $7 per pound)
Olive oil
A citrus/vinegar (lemon juice, orange juice, rice wine vinegar)
Lettuce (Old Path Farm, $3)
DIRECTIONS:
First, tackle those beans.
Put the beans in a container that is three times bigger than the amount of beans you’re soaking and fill with two times the amount of water. Soak them overnight.
The next day, drain the beans and bring them to a boil in a pot of salt water or chicken stock and simmer for a half hour. Drain. Place beans in a shallow pan and allow to chill in the refrigerator.
Next, marinate the beans in a concoction of your choice that includes fresh herbs, citrus and olive oil.
Grind scapes and hot pepper and add to the marinade. Julienne the lettuce and add that to your mixture.
Meanwhile, douse chicken with the marinade and grill the chicken.
Top the bean salad with the grilled chicken and feta cheese.
White Bean Recipes - News
Chef Janssen Fay of Nola's Restaurant on Park Row in Clinton created the following recipe for a summer salad based on ingredients found during a recent visit to the Clinton Famers Market. Exact quantities don't matter for the
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Roasted Broccoli & White Bean Dip - chickinthekitchen.com
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Roasted broccoli is delicious and homemade hummus is easy to make, so I knew this recipe for Roasted Broccoli Hummus — which uses white beans instead of chickpeas — would be a winner. It is.
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