Tortilla Salad RecipeFrom twohot 4 years ago
- HS: While I used heirloom cranberry beans here, you can substitute another sort of bean if you like. It's better if you've cooked them from scratch. And do your best to avoid overcooking them. shopping list
- 3 cups / ~1 lb / 16 oz cooked beans, room temperature or warm shopping list
- 1/3 cup / 1.5 ounces / 45 g toasted sunflower seeds (or pepitas) shopping list
- 1/4 cup / 60ml this dressing (or other favorite vinaigrette), or to taste shopping list
- 2 cups / big handfuls of chopped cauliflower (stems, leaves, florets), boiled in a bit of salted water for just 20 seconds, then drained under cold water shopping list
- 2-3 big handfuls of tortilla chips shopping list
- 1/4 cup / 1.5 oz / 45 g crumbled feta shopping list
- 1 small (watermelon) radish, sliced paper thin shopping list
- 1/2 avocado, sliced shopping list
- salad dressing shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1 teaspoon fresh rosemary leaves shopping list
- 1 teaspoon fresh thyme leaves shopping list
- 1 teaspoon fresh oregano leaves shopping list
- 2 teaspoons sweet paprika shopping list
- 2 medium cloves of garlic, smashed into a paste shopping list
- 1 well-crumbled bay leaf shopping list
- pinch of red pepper flakes shopping list
- 1/4 teaspoon + fine grain sea salt shopping list
- 1 tablespoon fresh lemon juice shopping list
How to make it
- Combine the beans, sunflower seeds, most of the dressing, and cauliflower in a large bowl. Toss well. Add the chips, feta, and radish. Toss gently. Taste, add more dressing if needed, and the avocado. Toss once or twice and enjoy.
- Serves 4.
- Prep time: 5 min
- salad dressing
- Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
- While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
- Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
- You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
- Makes ~2/3 cup.
- Prep time: 5 min - Cook time: 5 min
The Cooktwohot Montreal, CANDADA
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