Ex-Texas Salad

Name: Ex-Texas Salad
Ingredients: 2 tablespoons peanut oil; 1 corn tortilla, preferably homemade (page 84); 2 cups packed, torn romaine lettuce leaves; 1/2 cup cooked black beans, preferably homemade (page 47), rinsed and drained; 1 scallion, white and green parts, thinly sliced on the diagonal; 2 ounces feta cheese, crumbled; 2 large pieces 12-Hour Tomatoes (page 2), drained; 2 tablespoons Cilantro Vinaigrette (page 9)

8 ingredients

6 steps

Ingredients

2 tablespoons peanut oil
1 corn tortilla, preferably homemade (page 84)
2 cups packed, torn romaine lettuce leaves
1/2 cup cooked black beans, preferably homemade (page 47), rinsed and drained
1 scallion, white and green parts, thinly sliced on the diagonal
2 ounces feta cheese, crumbled
2 large pieces 12-Hour Tomatoes (page 2), drained
2 tablespoons Cilantro Vinaigrette (page 9)

Directions

1

Line a plate with paper towels.
2

Pour the oil into a small skillet over medium-heat.
3

When it starts to shimmer, add the tortilla and fry it on each side until crispy and golden brown, 1 to 2 minutes.
4

Transfer the tortilla to the paper towellined plate.
5

When it cools, break it up into bite-size pieces.
6

In a large bowl, toss the lettuce with the tortilla pieces, black beans, scallion, feta, tomatoes, and vinaigrette, and eat.