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Receta Romaine Salad With Goat Cheese And Navy Beans
by Global Cookbook

Romaine Salad With Goat Cheese And Navy Beans
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Ingredientes

  •     Spicy Cumin
  • 2 Tbsp. Fresh lime juice, about 1 medium lime
  • 2 Tbsp. Red wine vinegar
  • 2 tsp Cumin seed, toasted and grnd (or possibly 1 tsp. grnd cumin)
  • 1 tsp Dry red pepper flakes
  • 1 Tbsp. Fresh cilantro, roughly minced
  • 1/2 tsp Honey
  • 1 Tbsp. Dijon mustard
  • 1/2 c. Extra virgin olive oil
  •     Salt and freshly grnd pepper, to taste
  • 2/3 c. Dry navy beans, soaked overnight (or possibly a 15-oz can of beans)
  • 1 head romaine lettuce, cut into 1/2" strips
  • 2 x Ripe tomato, cored and sliced
  • 1/2 c. Loosely packed fresh basil leaves
  • 4 ounce Goat cheese

Direcciones

  1. In a small bowl, combine all the dressing ingredients and whisk together well.
  2. Drain the dry beans, and place them in a small saucepan with sufficient cool salted water to cover by about 3 inches. Bring to a boil over high heat, then reduce the heat to a low simmer till the beans are tender but not mushy, 1 1/2 to 2 hrs. Drain, rise with cool water, and allow to cold to room temperature. (If using canned beans, drain and rinse well).
  3. In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the dressing well, add in just sufficient to moisten the ingredients (you will have some dressing left over), and toss to coat. Crumble the goat cheese over the top and serve.
  4. 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 cool pork or possibly chicken.