Romano Bean Salad with Tomatoes, Castelvetrano Olives & Wine-Soaked Raisins

Sweet tomatoes and wine-plumped raisins balanced with briny olives, caper berries, and pickled peppers — dressed in a white balsamic vinaigrette that the beans slowly drink in.

Marinate: 1–4 hrs. Active time: 25 min Serves: 6–8 as a side Season: Summer

This salad makes the most from the fresh Romano broad beans that I buy from the Dwelley Farms produce stand at the South Reno Farmers Market at Tamarack Junction Casino. The secret to perfection is time. Give this salad an hour — ideally two or four — and the broad Romano beans absorb the white balsamic vinaigrette, turning each pod into something deeply savory, lightly tangy, and impossible to stop eating. And, this salad would be perfect for a picnic or potluck BBQ.

INGREDIENTS: The Salad and the Vinaigrette Dressing

DIRECTIONS

1. Soak the raisins

   Combine raisins and white wine in a small bowl. Let stand 30–60 minutes until plump and wine-scented. You can speed this along by microwaving the raisins in the wine for about 30 seconds on "high".

2. Blanch the Romano beans

   Bring a large pot of well-salted water to a boil. Add beans and cook 3–4 minutes, until crisp-tender and bright green. Drain immediately and transfer to an ice bath. Once cold, drain thoroughly and pat dry.

3. Make the vinaigrette

   Whisk together the vinegar, Dijon, agave or honey, onion granules, garlic granules, salt, and pepper. Slowly whisk in olive oil until fully emulsified.

4. Assemble

   In a large bowl combine beans, tomatoes, peppers, olives, caper berries, and wine-soaked raisins. Add a teaspoon or two of the soaking wine if desired. Toss gently with the vinaigrette.

5. Marinate & serve

   Refrigerate for at least 1 hour before serving — 2–4 hours is even better. Toss again and adjust seasoning with salt, pepper, or a splash more vinegar.

COOK'S NOTES

• I buy jars of the pitted Castelvetrano olives, and rather than cutting them in half, I simply 'squash' them between my fingers until the split. It's more 'rustic' and adds interesting texture.

• A tablespoon of chopped fresh parsley, basil, or dill would be lovely stirred in just before serving.

• For extra tang, add a tablespoon of finely chopped preserved lemon.

• For a lighter vegan version, reduce the oil to 1–2 tablespoons and increase the mustard slightly. I encourage cooks to use oil very strategically. Too much will 'blunt' flavors and that's exactly what you don't want to do here.

• This salad genuinely improves after 2–4 hours once the beans have absorbed the dressing.

• If you have trouble sourcing the sweet white Balsamic vinegar, I buy it by the large jug at The Chef's Store on Kietzke Lane, Reno. You don't have be a pro to shop there. Regular people are welcome. Yes, it's a lot, but you could share it with other cooks, and hey, it's vinegar and isn't going to 'go bad'. I use a lot of it instead of the same lame white wine vinegar from the grocery store.