Greek Romaine Salad With Beans |
Course : Beans
Source: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Serves: 4 |
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Ingredients:
1 head romaine lettuce -- cored, torn bite-sized |
3 medium green onions -- slivered lengthwise |
1/4 cup fresh dill -- snipped, packed |
2 large hard-boiled eggs |
3 medium lemons |
1/4 cup extra virgin olive oil |
1 teaspoon salt -- to taste |
1 1/2 cups cannellini beans - master recipe |
4 ounces feta cheese -- crumbled |
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Preparation / Directions:
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.
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