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| Greek Romaine Salad With Beans Recipe |
Category: Cheese / Salads
Rating:
N/A
Servings: 4
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Ingredients
1 head romaine lettuce; cored, torn bite-siz
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
1 salt; to taste
1 1/2 cup cannellini beans - master recipe
4 oz feta cheese; crumbled
Cooking 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 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 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
salads,cheese,beans
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