Ingredients
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.
1 tablespoon whole cumin seeds
10 large basil leaves
leaves from 6 sprigs each of fresh thyme and oregano
3 whole scallions
salt and freshly ground black pepper
8 ounces fresh goat cheese
6 ripe and delicious tomatoes, thickly sliced vertically
1 small red onion, diced and marinated in a little vinegar
1/2 pound young green beans, steamed tender crisp and cooled fruity extra-virgin olive oil
red wine vinegar
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.
Instructions
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