Arik Bensimon’s Do-Ahead Savory Summer Salad

Arik Bensimon’s Do-Ahead Savory Summer Salad

There’s always a lot of buzz around Le FarmBill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.

Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon messaged me on facebook to tell me that he was cooking up a new vegetarian entree and hoped that I would come and taste it with him.

Would I?!

Arik Ben Simon creating

I’ve followed his cooking for a few years now as he’s cooked in some of the most creative kitchens in restaurants near my hometown. Arik’s parents are Moroccan/Israeli via Queens, NY; my favorite dishes are those with some references to his love for Middle Eastern and Asian cuisines.

The farms

His quiet confidence and deep appreciation for the farm resources in CT shape his menu.  He shops the farmers’ markets and communicates directly with his favorite farmers in order to score the freshest local ingredients. He’s intent on adding more vegetarian and (kosher friendly) fish to his menu at LeFarm.

I can’t wait to taste what he dreams up next.


This recipe for Roasted Carrots, Beets and Fermented Black Beans has complex and satisfying umami flavors from Bensimon’s use of  fermented beans. Do not be put off by this simple ingredient.

Click here to read what Max Falkowitz, of Serious Eats, had to say about fermented black beans, their complex flavors, and where to buy them.


  1. Looks divine.
    All of the new-ish farm to table restaurants look great, until looking closer at the choices if one doesn’t eat pork or shellfish. So glad to see some vegetarian choices coming to Le Farm. 🙂

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