[Upbeat Soft Rock Music Playing]
Hi, I'm Chef Scot Samuel here at The Culinary Institute of America Greystone.
Today, we're gonna make a three bean salad with grilled mushrooms.
And taking a look at our ingredients, the the beans that I'm gonna use today are
three different colors: we're using a dark kidney, cannellini bean, and a black bean.
Then what I've done is I've cooked them all individually, with a little bit of onion and
bay leaf, for flavor, and then drained them off.
So, I'm ready to go for the salad.
So, let's start with the bean salad and start incorporating the ingredients.
What I like to do is first make sure all the liquid is drained off of my beans.
So, I don't water down my salad.
All right, so it's a very simple salad. Once you've done the cooking of the beans,
all you have to do is do a little bit of dicing, and get things ready.
So our red peppers....
our kalamata olives.....
our diced red onion.....
fresh marjoram, 2 tablespoons ......
a little bit of garlic paste......
And instead of using fresh garlic, I like to use kind of a roasted garlic paste, and I've taken these cloves.....
and submerged them in olive oil, and cooked them on a low heat until they're kind of very soft.
And then I remove the oil, smash up the garlic, and now I have garlic paste.
Adding a little bit of heat to this, I have some red chili flakes
And this is the base of my salad, so....
Highlighting the beans with flavor and texture from the red onion and the red pepper,
a little bit of smokiness from the roasted garlic,
little fresh floral from the marjoram,
some heat from the pepper flakes.
And that's our salad. Let's go ahead and make the vinaigrette that we're gonna add to that.
So, with the vinaigrette, I'm using a couple different types of vinegar.
Balsamic vinegar, which I like. It's a little bit sweeter.
And apple cider vinegar,
and a couple tablespoons of minced shallots.
So, while I'm whisking, I'm going to add my olive oil. This is eight ounces of olive oil.
[whisking sounds]
So, now I have this dressing. I'm gonna use half of this dressing for my salad.
And I'll set the other half aside for another use.
All right, toss to combine.
And at this point the salad's almost ready.
I'm gonna go ahead and grill my mushrooms until they have nice grill marks
and then cool them and slice them and fold in my mushrooms.
So, in the meantime going to keep this refrigerated and move on to the mushrooms.
So, now that we've made the base of the three bean salad, we're gonna add another component to it.
And I like it because it adds some texture and some smoky flavor to it.
And I'm using cremini mushrooms that I've gone through and taken the stems off already.
And I'm adding a touch of olive oil
and a small pinch of salt.
Just enough to coat.
And now I'm gonna grill these. And I'm using a grill pan
because of the mushroom size. I don't want them to slip through the grill. But, if you have a gas grill,
we can do a whole batch of these and it'll work just fine.
So, I'm probably gonna grill it for about three to four minutes on each side and then flip it.
So that I've cooked the mushroom through and it's not a raw mushroom.
I want to get these nice grill marks on it, so once I've got these set up, I'm not going to touch him for about a minute.
Come back, flip em a couple times, and I'll have my grilled mushrooms.
Okay, these are looking nice.
I can tell that they're releasing their water so they're starting to cook.
That's about what my grilled mushrooms should look like.
I'll take them off and cool them slightly,
so that I can go ahead and slice them and incorporate them into our bean salad.
All right so we've sliced all of our mushrooms. We're gonna add them to the salad.
Give this a toss. And our salad is ready to serve.
I will chill this down for about 15 minutes and then we'll serve it in our Bibb Leaf Bowl.
I'll garnish with a little bit of a mint, cilantro.
And a cilantro leaf.
So, there you have it. Our Tuscan three- bean salad with grilled mushrooms.