Recipe - Romaine Salad With Goat Cheese And Navy Beans

Spicy Cumin
Vinaigrette
2 tablespoon Fresh lime juice; about 1
medium lime
2 tablespoon Red wine vinegar
2 teaspoon Cumin seed; toasted and
ground (or 1 teaspoon
ground cumin)
1 teaspoon Dried red pepper flakes
1 tablespoon Fresh cilantro; roughly
chopped
One half teaspoon Honey
1 tablespoon Dijon mustard
One half cup Olive oil
Salt and freshly ground
pepper; to taste

SALAD
2/3 cup Dried navy beans; soaked
overnight (or a 15ounce
can of beans)
1 Head romaine lettuce; cut
into 1/2" strips
2 Ripe tomato; cored and
cut or sliced up
One half cup Loosely packed fresh basil
leaves
4 ounce 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 One half 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.

Recipe by: Lettuce in Your Kitchen/C. Schlesinger & J. Willoughby

Posted to MCRecipe Digest V1 #956 by Lynn Cage ltcage@onr.com on Dec 13,
1997