We Cook! Mill’s Tavern Poached, Chilled Sea Bean Salad. Dried Tart Cherries, Cherry Tomatoes, Crispy Parmesan

Poached and Chilled Sea Bean Salad with Dried Tart Cherries, Cherry Tomatoes, and Crispy Parmesan (Serves 4):

A bright, textural salad highlighting briny sea beans, sweet-tart cherries, juicy tomatoes, and crisp parmesan for a refined starter or side dish. Sea beans can be purchased online and in some grocery stores.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

INGREDIENTS:

Sea Beans (Salicornia)

• 2 cups fresh sea beans (about 8 oz), trimmed of woody stems
• 1 qt water
• 1 tsp kosher salt
• 1 slice lemon

Dried Tart Cherries

• ½ cup dried tart cherries
• ¼ cup warm water (or white wine)

Cherry Tomatoes

• 1 cup cherry tomatoes, halved
• 1 tsp olive oil
• Pinch kosher salt

Crispy Parmesan

• ½ cup finely grated Parmigiano-Reggiano

Dressing

• 2 Tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1 tsp white balsamic vinegar
• Freshly cracked black pepper

INSTRUCTIONS:

For the Sea Beans

• Bring water, salt, and lemon slices to a boil.
• Blanch sea beans for 30–45 seconds until bright green and tender-crisp.
• Shock immediately in ice water. Drain well and chill until plating

For the Dried Tart Cherries

• Soak cherries in warm water (or wine) for 10 minutes to lightly plump.
• Drain and reserve. 

For the Cherry Tomatoes

• Toss tomatoes lightly with olive oil and kosher salt.
• Hold at room temperature until plating. 

For the Crispy Parmesan

• Preheat oven to 375°F.
• Place small mounds (1 Tbsp each) of grated parmesan on a Silpat or parchment-lined tray. Flatten slightly.
• Bake for 5–7 minutes until golden and lacy.
• Cool completely until crisp. 

For the Dressing

• Whisk together olive oil, lemon juice, vinegar, and black pepper until emulsified.
• Taste and adjust seasoning as needed.

To Serve:

• In a mixing bowl, toss chilled sea beans, cherry tomatoes, and plumped tart cherries with the dressing.
• Arrange the salad neatly on chilled plates.
• Garnish with broken shards of crispy parmesan.
• Finish with a light drizzle of olive oil and a twist of cracked black pepper.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven-used in much of the cooking-glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves up a wide array of cocktails and beers and also offers the opportunity for casual dining.