Chef and author Samin Nosrat has revealed her signature grilled summer salad recipe, leveraging techniques from her time at California’s famed Chez Panisse to celebrate peak seasonal produce with a rich, aquafaba-based miso dressing.
Rooted in Chez Panisse’s Seasonal Philosophy
Nosrat honed her culinary foundation at Chez Panisse, the landmark Bay Area establishment renowned for its uncompromising commitment to farm-to-table ingredients. While she acknowledges relaxing her strict adherence to strict harvest schedules over time—playfully noting she occasionally makes baba ganoush in January—the ethos of seasonality remains central to her cooking. For Nosrat, the annual return of warm-weather produce offers an eagerly anticipated reintroduction to peak flavors every year.
A Personal Milestone Outside the Restaurant
Among her recurring seasonal creations, this grilled summer salad holds special significance. Assembled with a tumble of the best ingredients high summer yields, the dish represents one of the first recipes Nosrat developed independently after leaving the Chez Panisse kitchen. Revisiting the recipe annually allows her to reconnect with her culinary roots while showcasing peak-season vegetables at their absolute best.
The Secret Behind the Creamy Miso Dressing
While charred seasonal vegetables anchor the dish, the accompanying dressing serves as a masterclass in plant-based emulsion. Instead of relying on traditional dairy or eggs, the recipe utilizes aquafaba—the viscous liquid found in canned chickpeas or white beans. This ingredient creates a thick, luxurious sauce that resists separation and remains stable in the refrigerator for several days.
Flavor Profile and Culinary Versatility
The dressing balances deep, savory umami from miso with the sharp acidity of fresh lemon juice, while poppy seeds add a distinct textural crunch. Though formulated specifically to complement smoked and charred summer vegetables, the emulsified dressing is versatile enough to elevate even the most basic bowl of fresh greens.