A Recipe from April Bloomfield

The Celebrated Chef Serves up a Warm Bean Salad for a Cold Winter's Night

April Bloomfield's food at The Spotted Pig introduced the gastropub concept to New York. The Breslin, at the hip Ace Hotel, took a concertedly meat-centric approach, with marrowbone and pork crackling on offer. And now, at the reborn John Dory (also at the Ace) Bloomfield is turning her gaze to pescatorial pleasures, creating a seafood restaurant modeled on the Grand Central Oyster Bar. While all of the above establishments put their protein first, Bloomfield is a committed seasonalist—a skill honed during her early career at London's famed River Cafe. Here, the British chef gives NOWNESS an exclusive recipe from her leafier side, a warm bean and Chanterelle salad.

Warm Bean Salad

Serves 6

  • 1 quart of fresh, shelled, market beans (cranberries, cannolinis)
  • 4 cloves garlic
  • 1 sprig fresh sage
  • 1 small Holland chili
  • 2 handfuls of Chanterelle mushrooms (approximately 18)
  • 4 oz market greens
  • Lemon juice
  • Salt 
  • Olive oil

  1. In a pan add the beans, most of the garlic, sage and chili. Bring to a boil, then simmer until beans are tender (approximately 45 mins - 1.5 hours). If needed, top off water so that beans remain just covered. Season with salt, splash of olive oil give a quick stir and let cool. 
  2. As beans are cooling, remove a half a cup of the beans with some of the water and blend smooth in a blender before adding back to pan. This thickens the mixture and gives the beans a creamy, hearty texture. 
  3. Put beans back on medium heat and cook down until the liquid is a saucy consistency. Season with salt, olive oil and chili to taste. 
  4. In a frying pan on high heat add a little olive oil and panfry the Chanterelles until slightly browned and a little tender. Add salt, a pinch of garlic and toast in oil until lightly brown. Add a squeeze of lemon juice—this will also cool the pan down and keep the garlic from burning. Pull off the heat until plating.
  5. Lightly dress fresh market greens with lemon juice, olive oil and salt.
  6. To plate, spread the beans, top with dressed greens and Chanterelles and pour more of the creamy bean sauce over it all.


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