Saturday, January 23, 2010
Longhi's (on the Island of Maui) inspired salad-Romaine, Sweet Onion, Tomato, Canelli Bean
Deep in the cold of a winter in France & filled with stress from hours spent laboring over Corporate Finance in an intensive MBA program, I can't help but day dream about Maui, Longhi's restaurant and this salad which I love :) Its very simple, bright, healthy and quick to make. Romaine gives you the perfect amount of crunch and the canelli beans add in a hint of softness complimented by the acidity of the Dijon + vinegar and the sweetness of the onion.
Longhi's (a chic, old school Italian institution oddly placed in the land of pineapples and tuna poke) is one of my favorite restaurants on the island of Maui in the Hawaiian Islands. Actually it might be my favorite Italian restaurant in general. Longhi's has a traditional concept of a speaking menu (which I know might leave some of you feeling quite anxious because you essentially have nothing to mull over or flip through) but I personally adore the concept as it not only leaves you trusting your waiters opinion and truly listening to each descriptive + mouthwatering culinary word out of his month but also leaves you feeling quite relaxed, like you're eating in your own cozy Hawaiian home. I think it's a unique concept to sit down at a restaurant, quickly ponder over what type of food you feel like, then listen as the server goes over the different possible, mouthwatering & delectable preparations. Don't you think it would be nice to go back to this traditional ordering concept? I think it could be a good idea and coincide perfectly with the new renewable.. sustainable food trend or reality (only buy local, reduce your carbon footprint etc) by reducing some paper consumption through eliminating daily menu printing :)What do you think? Feel free to comment
Longhi's Inspired Salad
1/2 to a whole cup canelli beans
1 or 2 heads Romaine lettuce
1 cup green beans
6 grape tomatoes
1/2 a sweet Maui onion (if you can find it or a red onion)
2 Tbls Red wine vinegar
a few oil packed anchovies (optional)
1 teaspoon dijon mustard
a handfull of gorgonzola cheese
Extra Virgin Olive Oil
Wash and dry the lettuce with paper towels and place it in the fridge. I think is a secret yet important step because a truly great salad is quite cold. Next rinse the beans in water and get rid of all that yucky starchy + salty fluid they reside in. Next wash and chop the tomatoes and thinly slice the onion. Quickly steam the green beans, removing them after a few minutes so they are still a little crunchy, throw them into an ice bath to quickly stop their cooking + reserve.
Next whip up the dressing . Thinly slice + chop the shallot, add the tsp of mustard and vinegar and lastly mash the anchovies up with a fork into the mixture . Slowly whisk in the oil, throw in a little gorgonzola and salt and pepper. Next chop up the lettuce into bite size pieces, add the green beans, cannelli beans, handful more of gorgonzola and mix with the dressing. Voilà!
888 Front Street, Lahaina - (808) 667-2288