This week we are bringing you a great summer salad from Tyler Herald, executive chef at , an Indianopolis restaurant that uses the produce of more than ten local farmers on its menu. Tyler’s summer green bean salad with cherry tomatoes and peach gastrique just jumped off the page at me and I so wish I could taste it in his restaurant, but am so happy he agreed to share the recipe for it here on the column. It is a beautiful colorful salad that takes advantage of the finest produce in season now: corn, tomatoes, peaches, and green beans. I look forward to making it this weekend. If you try it out, too, please let us know! -Kristina
About Tyler Herald: Chef Tyler Herald has been cooking since he was 14, when he learned to cook for himself at home, while his mother ran her own restaurant. Though his culinary style has evolved, his philosophy remains the same: Keep it simple, and use the freshest and best quality ingredients. He has worked across the United States in various roles, ranging from personal chef to his current role as executive chef for . He was named one of Nuvo Newsweekly’s “30 Under 30″.
See how easy it is to make Tyler’s recipe after the jump!
Summer Green Bean Salad with Cherry Tomatoes and Peach Gastrique
- 1 ear of corn
- 1 teaspoon olive oil
- 5 cups beans (green, yellow wax) , Trimmed, Blanched, Shocked in ice water
- 2 1/2 cups Cherry Tomatoes, halved, vertically
- 1/4 cup Sunflower Seeds, shelled and salted
- 2/3 cup Goat Cheese
- 1/4 cup Peach Gastrique (recipe follows)
- Salt and Pepper to taste
- 2 tablespoons, Wildflower Honey
Cut the kernels from one ear of corn and toss with olive oil. Roast in the oven at 425F for 10-15 minutes. Set aside to cool while you make the peach gastrique.
To compose the salad:
Set aside 1 tablespoon of sunflower seeds. Combine the corn, beans, tomatoes, remaining sunflower seeds, and goat cheese in a bowl, and toss together with the peach gastrique. Season to taste with salt and pepper. Divide among 4 plates. Finish each plate with a drizzle of wildflower honey. Top with each plate with the reserved sunflower seeds.
Makes 2 1/2 cups
- 2 cups diced peaches
- 2 tablespoons unsalted butter
- 1 shallot, peeled and minced
- 3 tablespoons sugar
- 3 tablespoons white wine
- 3 tablespoons white wine vinegar
- 2 teaspoons salt
- 3⁄4 teaspoon fresh grated ginger
- 1⁄2 teaspoon ground cardamom
In a medium sauce pan, melt butter. Add shallots, sauté for 1-2 minutes. Add peaches, and continue to sauté, add sugar, and deglaze with white wine. Add vinegar, and sauté for another 5 minutes, letting the liquid reduce. Remove from heat, and add ginger and cardamom. Allow the mixture to cool completely, blend all ingredients in a blender until smooth.
Why Chef Tyler loves this recipe: I feel it really highlights some of summer’s best produce: grean beans, tomatoes, corn and peaches– all the things that make me think of summer and a backyard garden. Sunflower seeds too, and ball diamonds and summer!
More about Tyler: At Patachou, Tyler is responsible for menu development and all aspects of kitchen management for all Cafe Patachou, Petite Chou, Napolese, Gelo, and Public Greens locations, in addition to Patachou Catering. He is passionate about the concept of “farm to table” cooking, and works closely with local farmers to ensure that Patachou, Inc. utilizes local, organic produce whenever possible, Indiana heirloom tomatoes being among his favorites. Tyler holds a Bachelor of Arts degree in History from Beloit College in Beloit, Wisconsin, and a culinary degree from Western Culinary School in Portland, Oregon.