Some of the Rancho Gordo staff attended a somewhat brutal trade show earlier in the year. There really wasn't a lot of great food unless you craved "healthy" overly processed snacks. We happened to find the Minnow booth with very simply-designed fish tins, and we flipped when we tasted their trout and sardines. How could tinned fish be so delicious? And what a natural partner for a bowl of Rancho Gordo heirloom beans!
This recipe was created by Gillian Graham, chef/partner of sister restaurants Hart's and The Fly, with our California Corona beans and Minnow's sardines.
For the yogurt vinaigrette:
2 tablespoons Greek yogurt
2 tablespoons white wine vinegar
2 tablespoons mustard
4 tablespoons olive oil
1 teaspoon honey
Salt to taste
For each salad serving:
Handful of torn salad greens
A few slices of julienned onion
2 tablespoons fresh tarragon
1/2 cup cooked Rancho Gordo California Corona beans, drained
Minnow sardines
Soft boiled egg, halved
Parmesan cheese shavings
- First, make the vinaigrette: in a small bowl, whisk together the yogurt, vinegar, mustard, olive oil, honey, and salt.
- For each salad serving: dress the greens with the vinaigrette and top with a few slices of julienned onion, two tablespoons or so of picked tarragon, a half cup of beans, and a pinch of salt.
- Top with Minnow sardines, a soft boiled egg cut in half, and some shavings of Parmesan cheese.