Cilantro Salad

Let me preface this by saying there is no cilantro in this salad, although I'm sure it would be a delicious addition (I do like cilantro, but the problem is it comes in such a large bunch that I'd have to incorporate it in every meal for a week to keep from letting it go to waste, and cilantro, I just don't love you that much). Anyway. I once ordered a delicious salad from a restaurant here in the City called Cilantro, so this is my version of that salad. 






Cilantro Salad
4 whole wheat tortillas
Canola oil (for pan frying) + kosher salt to season
1 can red kidney beans (you can substitute pinto or the like, but kidney is the best) + 2 oz. water
2 garlic cloves, minced
1 head red leaf romaine lettuce (any spring mix greens would be good)
4 oz. plain goat cheese (I prefer the log form as it is easier to slice and serve)
1 - 1 1/2 cups shredded chicken (I use leftover rotisserie chicken, but pulled pork would be good too)
1 cup frozen "stop light" peppers (or if you have a fresh red bell pepper, even better)
1/2 cup pistachio meats, roughly chopped (toasted pumpkin seeds are also excellent as a substitute)
Citrus vinaigrette (recipe follows)


Heat a skillet over medium-high heat and just coat the bottom with canola oil. Pan fry each tortialla, only about 45 seconds on each side, until crisp (tip, the hotter the oil, the less time each will take to cook and the less oil the tortilla will absorb = more crunchy!).


Use the same skillet (if most of the oil has been used) to sautee the peppers until tender (if there is still considerable oil in the pan, drain a bit, then use for peppers). 


Meanwhile, in a mini food processor, combine the kidney beans, water, garlic and a pinch of kosher salt. Process until a smooth paste forms. Set aside. Wash, drain and chop the lettuce (smaller bits are good for this salad). Cut the goat cheese into thin rounds.


This recipe makes 4 salads, so each topping you've prepared will be evenly distributed for the 4 salads. To assemble, spread the bean paste evenly over each tortilla, nearly to the edge (like a pizza). Top with shredded lettuce, then pile on the shredded chicken, peppers, goat cheese rounds and chopped pistachios. Drizzle with citrus vinaigrette. 


Citrus Vinaigrette
2 T dijon mustard
2 T honey
2 tsp red wine vinegar
juice and zest of 1 lime (or 1 T lime juice if you don't have a lime)
1/4 olive oil


Combine all ingredients, except olive oil, in a small bowl and whisk well. Drizzle in the olive oil while continuing to whisk until the dressing is well incorporated. Taste the dressing at this point to tailor it to your preference (i.e. add more honey if it has too much of a punch for you, add more  red wine vinegar for more of a punch, more lime for more citrus, etc...just play around with the amounts until it tastes good to you....I usually eyeball the whole thing and keep dumping in ingredients until I like the way it tastes).


The pungent flavors of the goat cheese and citrus vinaigrette combined with the savory bean paste and crunch of the tortilla are a delicious combination. Play around with the toppings, or use what you have on hand (different variations for me have included feta cheese, olives, pumpkin seeds, or grape tomatoes)