"Chez Panisse, the Bay Area restaurant where Samin Nosrat trained, has a reputation for being fanatical about seasonal produce. And while she acknowledges that she isn't as fanatical as she once was ("Sometimes I make baba ganoush in January!"), that impulse is still foundational to her cooking. "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."
"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,"
A chef trained at Chez Panisse maintains a deep appreciation for seasonal produce and experiences anticipation when ingredients return each year. A grilled high-summer salad celebrates the best seasonal vegetables and is prepared annually as a personal signature outside of the restaurant. The accompanying dressing is luxuriously creamy and uses aquafaba from canned chickpeas or white beans to create a thick, stable emulsion that keeps for several days in the refrigerator. The dressing blends savory miso, bright lemon, and the crunch of poppy seeds. The combination elevates peak-season vegetables and can improve even simple greens.
Read at Epicurious
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