Big Night by Katherine Lewin

Author:Katherine Lewin
Language: eng
Format: epub
Publisher: Union Square & Co.
Published: 2024-06-04T00:00:00+00:00

CRISPIEST CHICKEN MILANESE WITH SPICY BALSAMIC ARUGULA

BIG BEANS & TOMATOES

BIG BEANS & TOMATOES

Serves 6 to 8

This recipe is like the very first light sweater you get to put on after months of sweating through your tank tops. It’s transitional cooking: the best way to take advantage of that sweet in-between season when the tomatoes are as good as they get—but everything else is beginning to feel just a little cozier. This is a quick, easy side dish for not-summer-anymore, not-quite-fall.

2 to 2½ pounds mixed tomatoes, such as heirloom, cherry, and/or Campari

Kosher salt

Pinch of sugar

⅓ cup extra-virgin olive oil

1 tablespoon sesame seeds

1 tablespoon coriander seeds, roughly crushed

2 teaspoons mild chile flakes or ½ teaspoon red pepper flakes

2 garlic cloves, peeled

2 tablespoons red wine vinegar

1 tablespoon dried oregano

1 (15.5-ounce) can butter beans, drained and rinsed

½ bunch chives, finely chopped

2 ounces feta cheese, crumbled or sliced, for serving

Fresh oregano leaves, for serving (optional)

Flaky sea salt

On a cutting board, roughly chop ½ pound of the tomatoes (larger, juicer ones are best for this) and slice the rest into wedges or halves. Transfer all the tomatoes and any juices that have accumulated on the cutting board to a large bowl. Add 1 teaspoon salt and a pinch of sugar and gently toss. Set aside to marinate.

Heat the oil in a small saucepan over medium heat. When the oil is shimmering, stir in the sesame and coriander seeds and toast, swirling the pan occasionally, until slightly darkened and fragrant, 2 to 3 minutes. Pour the seeds and oil into a small bowl, add the chile flakes, and grate in the garlic. Whisk in the vinegar, oregano, and a pinch of salt.

Add the beans, chives, and half the dressing to the tomatoes and toss to combine. Transfer the tomato mixture to a shallow bowl. Pour over the remaining dressing, then top with the feta, oregano leaves (if using), and flaky salt.

PAIR WITH: Crispiest Chicken Milanese with Spicy Balsamic Arugula, Stuffed & Roasted Leg of Lamb, Slow-Roasted Shawarma Spiced Salmon, Grilled Chicken Sandwiches with Melted Swiss & Slaw, Bulgogi-ish Lettuce Wraps, Big Calzone Night

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