Ex-Texas Salad

• 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)

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.

peanut oil, corn tortilla, black beans, scallion, feta cheese, tomatoes, cilantro

Taken from www.epicurious.com/recipes/food/views/ex-texas-salad-382514 (may not work)