Our Favorite Summer Salad Recipe: Featuring Romano Beans from BJ’s Garden

Our Favorite Summer Salad Recipe: Featuring Romano Beans from BJ’s Garden

In the throes of summer there is nothing better than a delicious and filling salad. This is especially true when you can find many of the ingredients in your garden.  Thanks to our wonderful chefs, especially Chef Shun Viger at Fresh Bistro for sharing this favorite recipe. A featured ingredient is Romano Beans from our founder, BJ Duft’s beautiful garden on Vashon Island.


Photo courtesy of Smitten Kitchen.com

Romano Bean Salad Recipe

  • ¾ lb of blanched Romano Beans.  Blanching requires you to fill a large stock pot with salted water.  Bring to boil, and toss in the beans for approximately 5 minutes.
  • 1 pint of grape tomatoes, halved.
  • Jar of Kalamata Olives, pitted.  You can buy them pitted!
  • Edible flowers for garnish

Halibut Cheek Fritter

  • 2 lbs Halibut Cheeks. Sous vide with light oil.
  • ½ lb English peas, blanched in salted water: see above.
  • 1 c Mayo
  • ¼ c Stoneground mustard
  • 2 TBSP Apple cider vinegar
  • Salt and pepper to taste
  • 3 c Corn flour
  • 4 Eggs
  • 1 ½ c Rice flour

To make the Halibut Cheek Fitter:  After you sous vide the halibut cheeks, let them cool and then shred by hand. Combine with peas, mayo, mustard, vinegar, 1 egg, 1 cup corn flour. Setup standard breading procedure with remaining corn flour, eggs, rice flour, and then portion cheeks with 1 oz scooper. Pan fry one fritter, check for seasoning.  Pan fry remaining fritters.

Grilled Leek Vinaigrette

  • 4 Leeks trimmed and grilled until they are charred on the outside, about 10 minutes
  • ½ C White wine vinegar
  • 1 ½  C Olive oil
  • 2 TBSP Minced garlic
  • 2 TBSP Minced chervil
  • 2 TBSP Honey
  • Salt and pepper to taste

To make the vinaigrette, Combine leeks, garlic, chervil, honey, vinegar into blender or food processor. Slowly incorporate oil until emulsified. Season to taste.

To assemble the salad combine ¾ lb of romano beans with 8 each grape tomato halves, 8 each kalamata halves into a mixing bowl. Add 2 tablespoons of vinaigrette and season to taste. Plate and garnish salad with 3 fritters, and edible flowers.

And voila!

You can just enjoy them to by visiting our West Seattle restaurant Fresh Bistro.