A couple of weeks ago, I mentioned the TV show, “Salt, Fat, Acid, Heat,” and how educational and inspiring it is. Well, today’s post is a continuation of that praise. In the last episode, Chef Samin discusses the importance of heat. Heat is what allows you to cook food, but how you manipulate that heat can help perfect your dish. In the last segment, she prepares a roasted vegetable and bean salad that had me drooling from start to finish. I knew I had to replicate this dish. Here is my adaption of her beautiful creation with roasted cauliflower, carrots, romanesco, Brussels sprouts, simmered beans, and a tangy shallot vinaigrette.
**Helpful tips and common mistakes
This roasted vegetable and bean salad seems so simple but it actually takes a little bit of work. The first step is to soak the beans. Soaking dried beans helps remove the indigestible sugars and also helps cut the cooking time two-fold. Cover the beans with 2 inches of water and let them sit for at least 8 hours or overnight.
If you forgot to soak the beans and need a quick solution, cover the beans with 2 inches of water and bring it to a boil. Boil for 2-3 minutes, cover, take it off the heat and let it sit for 1 hour.
Once the beans have soaked, they are ready to be cooked. Flavor the cooking liquid with olive oil, salt, and bay leaves. The cooking liquid will be re-used to season the beans later so you want to add some seasoning.
Once the skins start to peel, the beans are ready! At this point, you may be thinking, why go through all the trouble? I could just go to the market, buy canned beans, and skip all the hassle. The difference is the taste. Freshly prepared beans are just infinitely better; so creamy, so good.
Drain the cooked beans and reserve some of the cooking liquid. Season the beans with shallot vinaigrette, za’atar, and the cooking liquid and keep warm until ready to plate.
Next comes the roasted vegetables. All you have to do is cut the vegetables, toss them in oil, salt and pepper, and roast. Ideally, you want to place each type of vegetable on a different sheet pan. Each vegetable cooks at a different pace so you want to be able to remove the ones that are ready when it is the proper time.
Make the shallot vinaigrette and fresh herb salad and you are ready to plate. First the vegetables, a little za’atar, then the beans, feta, vinaigrette, fresh herbs, and Maldon salt. As I said, there are many components but they work beautifully to complement one another.
I’ll admit, I wasn’t aware of who Chef Samin was until I saw her show, but I have a true admiration for her skills. This roasted vegetable with bean salad, without a doubt, one of the best vegetarian dishes I have tasted. It is the star of the meal; even my meat-loving husband ate the entire platter! Bring this epic roasted vegetables and simmered beans dish to your table and trust me, you will wow your audience.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.