Greek romaine salad with beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head romaine lettuce; cored, torn bite-siz | |
| 3 | Green onions; slivered lengthwise | |
| ¼ | cup | Fresh dill; snipped, packed |
| 2 | Hard-boiled eggs | |
| 3 | Lemons | |
| ¼ | cup | Extra virgin olive oil |
| Salt; to taste | ||
| 1½ | cup | Cannellini Beans - Master Recipe |
| 4 | ounces | Feta cheese; crumbled |
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.
Combine the lettuce, green onions and dill in a large salad bowl.
Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about ⅓ cup. (Squeeze more if necessary; reserving at least ½ lemon.) Pour the lemon juice and ¼ cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt. Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve.
NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dried Apricots and Biscotti with coffee.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998
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