Giant Peruvian Lima, Bacon & Bleu Salad
Heirloom beans lure chefs with their wonderful flavor and tender texture. Giant Peruvian Lima Beans are prized for its creamy texture and dramatic presence on the plate.
Recipe Courtesy of Jason Ziobrowski, CEC, Corporate Chef, Eastern Region, InHarvest
Yield: 4½ cups
- 8 oz. InHarvest Peruvian Lima Beans
- Water, as needed
- ¾ c. roughly chopped walnuts
- ¼ c. sugar
- 1/3 c. sour cream
- 1/3 c. mayonnaise
- 1 T. lemon juice
- Salt and pepper, to taste
- ½ c. crumbled crisp-cooked thick-sliced bacon
- 1 pt. cherry tomatoes, halved
- 8 oz. crumbled bleu cheese, divided
- ½ c. thinly sliced fresh radish
- ¾ oz. fresh basil, chiffonade
- Rinse and sort through beans, removing any unwanted material. Place beans in a stockpot and cover with boiling water by at least 4 inches above the top layer of beans. Let soak for 1 hour.
- Drain soaking water. Add fresh water to cover by at least 4 inches and bring to a boil. Cover and reduce heat to simmer. Check doneness in 20 minutes. When cooked, lay beans out on a sheet tray and chill in walk-in.
- Place walnuts on the middle rack of a 350°F oven and bake for about 5 minutes. Remove from heat and let cool.
- Pour sugar into a medium saucepan. Melt sugar completely, making sure not to burn. When the sugar turns a medium amber color, add the walnuts and stir to evenly coat.
- Turn walnut/sugar mixture out onto a sheet tray and spread as evenly as possible. Once cooled, break to create rough pieces.
- For the dressing, mix sour cream, mayonnaise, 6 oz. of bleu cheese and lemon juice. Season with salt and pepper.
- In a large bowl combine the chilled lima beans, tomato halves, bacon, basil and radish, mixing gently to not crush the beans. Fold in the dressing, combining well. Top with candied walnuts and remaining crumbled blue cheese.