Blistered Bean Salad with pea shoots, pickled shallots, Fresno peppers, Castelvetrano olives and candied almonds
Photo Credit: Zachary Horst
Bringing Smoky, Sweet and Tart Notes to Bean Salad
Rosie Cannonball | Houston
Felipe Riccio
“There would be a riot if we took the Blistered Bean Salad off the menu at Rosie Cannonball,” says Felipe Riccio, chef/partner at parent company Goodnight Hospitality. He characterizes the popular side dish as a great representation of the restaurant’s culinary vision: European comfort food prepared with a wood-burning oven and grill, celebrating the origins of cooking.
“It all starts by charring green and Romano beans over our live fire. We simply toss them in allium oil—think the best garlic oil you can imagine—before they go on the grill,” says Riccio. “After the beans are blistered, but still green and crisp, we dress them with a vinaigrette made of lemon juice, honey and the same allium oil.” Pea shoots, pickled shallots, Fresno peppers, Castelvetrano olives and candied almonds complete the build. The dish succeeds by checking all the flavor and texture boxes: “It’s smoky, crunchy, sweet, tart and a touch spicy,” says Riccio. “It hits every time.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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