Greek Romaine Salad With Beans
Serving Size : 4
Ingredients for prepare Greek Romaine Salad With Beans
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | head | romaine lettuce - cored, torn |
bite-sized
greek romaine salad with beans |
| 3 | | green onions - slivered lengthwise |
| 1/4 | cup | fresh dill - snipped, packed |
| 2 | | hard-boiled eggs |
| 3 | | lemons |
| 1/4 | cup | extra virgin olive oil |
salt to taste
greek romaine salad with beans |
| 1 1/2 | cups | cannellini beans - master recipe |
| 4 | ounces | feta cheese - crumbled |
recipe Greek Romaine Salad With Beans
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC
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CANNELLINI BEANS MASTER RECIPE. Combine the lettuce, green onions and dill in a large salad bowl. Peel
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the eggs and chop them, then add to the salad. Squeeze the juice from 2
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of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2
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lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss
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well and taste. Add more lemon juice and/or oil if desired. Season well with salt. Divide the salad
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among four dinner plates. Place a bread slice on each plate alongside the salad and spoon the
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beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans;
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sprinkle the feta over the beans and serve.
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