Greek Romaine Salad With Beans

Recipe Ingredients

1		Romaine lettuce - cored, torn bite-sized
3		Green onions - slivered lengthwise
1/4 cup	59ml	Fresh dill - snipped, packed
2		Hard-boiled eggs
3		Lemons
1/4 cup	59ml	Extra virgin olive oil
		Salt - to taste
1 1/2 cups	240g / 8.5oz	Cannellini beans - master recipe
4 oz	113g	Feta cheese - crumbled

Recipe Instructions

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 spoon 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.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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