Side Pannel
Romaine Salad with Goat Cheese and Navy Beans
Romaine Salad with Goat Cheese and Navy Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables
Ingredients List
- ---Spicy Cumin
- -Vinaigrette---
- 2 tb Fresh lime juice; about 1
- -medium lime
- 2 tb Red wine vinegar
- 2 ts Cumin seed; toasted and
- -ground (or 1 teaspoon
- -ground cumin)
- 1 ts Dried red pepper flakes
- 1 tb Fresh cilantro; roughly
- -chopped
- 1/2 ts Honey
- 1 tb Dijon mustard
- 1/2 c Olive oil
- Salt and freshly ground
- -pepper; to taste
Directions
SALAD
2/3 c Dried navy beans; soaked
-overnight (or a 15-ounce
-can of beans)
1 Head romaine lettuce; cut
-into 1/2" strips
2 Ripe tomato; cored and
-sliced
1/2 c Loosely packed fresh basil
-leaves
4 oz Goat cheese
In a small bowl, combine all the dressing ingredients and whisk together
well.
Drain the dried beans, and place them in a small saucepan with enough cold
salted water to cover by about 3 inches. Bring to a boil over high heat,
then reduce the heat to a low simmer until the beans are tender but not
mushy, 1 1/2 to 2 hours. Drain, rise with cold water, and allow to cool to
room temperature. (If using canned beans, drain and rinse well).
In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the
dressing well, add just enough to moisten the ingredients (you will have
some dressing left over), and toss to coat. Crumble the goat cheese over
the top and serve.
NOTES : This salad comes from the creative mind of Andy Husbands, who was
chef at the East Coast Grill for three years. Andy is a student of the
history of food, and uses his broad knowledge of culinary history to make
interesting combinations. Here he brings a lot of Mediterranean flavors
together in an excellent combination. The dressing also makes a nice sauce
for cold pork or chicken.
2/3 c Dried navy beans; soaked
-overnight (or a 15-ounce
-can of beans)
1 Head romaine lettuce; cut
-into 1/2" strips
2 Ripe tomato; cored and
-sliced
1/2 c Loosely packed fresh basil
-leaves
4 oz Goat cheese
In a small bowl, combine all the dressing ingredients and whisk together
well.
Drain the dried beans, and place them in a small saucepan with enough cold
salted water to cover by about 3 inches. Bring to a boil over high heat,
then reduce the heat to a low simmer until the beans are tender but not
mushy, 1 1/2 to 2 hours. Drain, rise with cold water, and allow to cool to
room temperature. (If using canned beans, drain and rinse well).
In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the
dressing well, add just enough to moisten the ingredients (you will have
some dressing left over), and toss to coat. Crumble the goat cheese over
the top and serve.
NOTES : This salad comes from the creative mind of Andy Husbands, who was
chef at the East Coast Grill for three years. Andy is a student of the
history of food, and uses his broad knowledge of culinary history to make
interesting combinations. Here he brings a lot of Mediterranean flavors
together in an excellent combination. The dressing also makes a nice sauce
for cold pork or chicken.
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