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Romaine Salad with Goat Cheese and Navy Beans

Recipe Introduction


Houston Chronicle-1/20/98





List of Ingredients



• Dressing
  
• 2 tablespoons fresh lime juice
  
• 2 tablespoons red wine vinegar
  
• 1 teaspoon ground cumin
  
• 1 teaspoon dried red pepper flakes
  
• 1 tablespoon roughly chopped fresh cilantro
  
• 1/2 tablespoon honey
  
• 1 tablespoon Dijon mustard
  
• 1/2 cup olive oil
  
• salt and fresh ground black pepper to taste
  
• Salad
  
• 1 head romaine lettuce, rinsed, cut in 1/2" strips
  
• 1 (15 ounce) can Navy beans, rinsed and drained
  
• 2 ripe tomatoes, cut in 8 wedges
  
• 1/2 cup loosely packed fresh basil leaves, torn in bite size pieces
  
• 4 ounces goat cheese, crumbled
  






Instructions



1. Dressing: In a bowl, combine the first 7 ingredients (lime juice through mustard). Set bowl on a dish towel to hold it steady. Whisk in oil slowly, until emulsified. Set aside.
   
   
2. Salad: In a large bowl, combine the first 4 ingredients. Stir dressing to recombine, then add enough to salad to moisten. Toss to coat. Sprinkle with goat cheese.
   
   
3. Serves 6