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
- 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
- Olive oil
- 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.
- 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.
- 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.
- 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.
- Lightly dress fresh market greens with lemon juice, olive oil and salt.
- To plate, spread the beans, top with dressed greens and Chanterelles and pour more of the creamy bean sauce over it all.