""One of the things that will never leave my body is the way you get to look forward to something returning every year, and that it feels like this reintroduction," she reflects. This grilled salad, a tumble of the best ingredients that high summer has to offer, is one she makes every year, and is also one of the first things she cooked outside the restaurant that really felt like her own creation."
"And while peak season vegetables are the star of the show here, the luxuriously creamy dressing deserves its own shoutout. It uses aquafaba, the viscous liquid from a can of chickpeas (or any other canned white bean), to create a rich emulsion that will remain thick and stable for several days in the fridge. Savory with miso, tart with lemon, and with the fun crunch of poppy seeds,"
Chez Panisse's emphasis on seasonal produce shaped Samin Nosrat's approach to cooking and remains foundational to her food. She maintains the ritual of anticipating returning ingredients and celebrates that annual reintroduction through a grilled high-summer salad. The salad combines peak-season vegetables and marks a personal milestone as one of the first dishes she cooked that felt distinctly her own outside a restaurant setting. The accompanying dressing uses aquafaba from canned chickpeas to form a thick, stable emulsion. Miso, lemon, and poppy seeds provide savory, tart, and crunchy elements that work with many vegetables.
Read at Bon Appetit
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