Copyright 1996 Lynne Rossetto Kasper
Serves 6 to 8
Ripe, delicious, and organic are all vital to this salad that could be a main dish or a first course. Roasted sweet peppers could be substituted for the tomatoes.
Toast cumin in a small skillet over medium heat about 4 minutes, or until darkened and aromatic (do not burn). Cool and grind to a coarse powder. Mince together herbs and scallions. Blend all but a spoonful with the goat cheese. Season to taste with salt and pepper. Spread each slice of tomato with cheese. Overlap on a platter, tucking small bundles of green beans between every two or three slices. Sprinkle with onion and toasted cumin and a the reserved herbs. Drizzle with olive oil and vinegar, and serve.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.