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Kate's Summer Salad |
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| From the kitchen of Kate Ferrarello. |
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| Ingredients: |
3/4 teaspoon cumin
2 Tablespoons Lime Juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons EVOO
1 Red Pepper, Chopped
1 celery rib, sliced
1 bunch scallions
32 oz chickpeas, drained
1/4 cup goat cheese, crumbled
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| Procedures: |
1. Heat a dry 8" skillet over medium high heat. Add cumin and toast 1 minute or until spice is fragrant. Remove from heat.
2. In a small bowl, whisk lime juice, salt, pepper and toasted cumin until combined. Slowly add oil, whisking until blended.
3. Place pepper in a large bowl and pour in dressing. Place celery, scallions and chickpeas on top of pepper without mixing. Cover and refrigerate 15 minutes.
4. Add goat cheese to bowl with chickpea mixture. Toss to combine.
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| Notes: |
2014-07-14: Served with Crab Salad, sliced tomatoes and Tavern Ham.
2014-07-04: Kate served this to us as a part of her Independence Day dinner.
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12/05/2014
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