Hi all - I'm having this recipe jump the line because I'm that eager to share it with you. I made it just before leaving for this place, which means I'm now scrambling to get it onto the server when I really should be packing. What's all the fuss? This was one of those times when a simple lunch idea blossomed into something unexpected and wonderful - electric colors, punchy dressing, everything super fresh and filling. The idea here was to build a salad around some beautiful dried cranberry beans I found at the market. They ranged in color - some were a deep pink, others rosy brown, many took after their namesake with deep cranberry red skins. Some were bean-shaped, others more like Nioise olives - full and round, yet small. I knew I wanted to play off the pink. But beyond that, I just kept reaching for things I needed to use up. Blue corn chips, some leftover dressing, a ripe avocado on the counter - the loose notion of a tortilla salad starts to take shape. The details...
Let's start with the dressing. For those of you who missed this post, I should note that the dressing du jour around here is that paprika-spiked stunner. Assertive, rustic, herb-kissed - it is perfect with beans. Done. I had a watermelon radish on hand - fuchsia fleshed and spicy, it was another welcome addition. Thin slices of the avocado brought a bit of luxe creaminess, and sunflower seeds and tortilla chips delivered crunch and structure. I actually hesitated before adding the chips. The salad was certainly fine without them, but there was something about the chips that really worked. I mean, they're tortilla chips. Why not? I threw in a bit of barely cooked ! cauliflo wer (chopped leaves, stems, all of it), and feta. I think it goes without saying - you can experiment and swap in other seasonal vegetables, types of cheese (goat might be nice), etc.
I made a little treat for my flight & hope to share that recipe and some pics when I get back. -h
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