Romaine Salad With Goat Cheese and Navy Beans

Recipe Ingredients

		For The Spicy Cumin Vinaigrette
2 tablespoons	30ml	Fresh lime juice - about 1 medium lime
2 tablespoons	30ml	Red wine vinegar
2 teaspoons	10ml	Cumin seed - toasted and ground
		(or 1 teaspoon ground cumin)
1 teaspoon	5ml	Dried red pepper flakes
1 tablespoon	15ml	Fresh cilantro - roughly chopped
1/2 teaspoon	2.5ml	Honey
1 tablespoon	15ml	Dijon mustard
1/2 cup	118ml	Olive oil
		Salt and freshly ground pepper - to taste
		For The Salad
2/3 cup	106g / 3.7oz	Dried navy beans - soaked overnight
		(or a 15-ounce can of beans)
1		Romaine lettuce - cut into 1/2" strips
2		Ripe tomato - cored and sliced
1/2 cup	20g / 0.7oz	Loosely packed fresh basil leaves
4 oz	113g	Goat cheese

Recipe Instructions

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.

Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby

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