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La Belle Cuisine - More Salad Recipes
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Dalmatian Bean Salad
make a good salad is to be a brilliant diplomat - the problem is entirely
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde
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La Belle Cuisine
Firehouse Dalmatian Bean Salad
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause,
1998, Running Press
cup fresh orange juice
zest and juice of 1 lime
jalapeño pepper, seeded and minced
tablespoon New Mexican chili powder
tablespoon ground cumin, toasted
teaspoons minced garlic
cup olive oil
red bell pepper, finely diced
green bell pepper, finely diced
carrot, peeled, finely diced
cup tightly packed fresh cilantro
leaves and stems, chopped
cups cooked black beans
cups cooked white beans, such
as Great Northern
together the orange juice, lime zest and juice, jalapeño, chili
cumin, garlic and salt in a small bowl. Whisk in the oil in
a slow, steady
together both of the bell peppers, the carrot, cilantro, cooked
white beans and the reserved vinaigrette in a large bowl.
the seasoning if necessary. The salad is best if
you let it sit at room
temperature to allow the flavors to blend for
a few hours before serving. Cover and refrigerate for up to 3 days.
Bring to room
temperature before serving.
ways to do it: This salad is
delicious to eat by itself. However
if you want to serve it the way we do at
the White Dog Café, sprinkle
black pepper over small rounds of fresh chèvre
and bake in a 400-
degree F. oven until soft.
Serve the warmed cheese over mounds
of the bean salad and some mixed lettuce leaves.
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