Recipes

Tybee Island Fish Camp Bean Salad

Photo by Andrew Cebulka

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yields

8 servings

    Ingredients
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon vegetable oil
  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1/4 cup fresh thyme, finely chopped
  • 2 cups hominy
  • 1 cup fava beans, cleaned, de-shelled, and blanched
  • 1 cup green beans, sliced on bias (3 slices per bean)
  • 8-10 baby heirloom carrots, sliced lengthwise with tops trimmed but leaving a bit of green, blanched
  • 8-10 radishes, quartered
  • 16-20 strawberries, cut lengthwise, fronds intact
  • Asher blue cheese, crumbled, as needed
steps
  1. To make dressing, whisk together garlic, shallot, oils, lemon, sugar, salt, pepper, and thyme.
  2. Combine all ingredients with dressing by lightly folding together. Garnish with Asher blue cheese.
  • Chef Kurt Schumm of Tybee Island Fish Camp

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