Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Head romaine lettuce; cored, torn bite-siz |
3 \N | Green onions; slivered lengthwise |
¼ cup | Fresh dill; snipped, packed |
2 \N | Hard-boiled eggs |
3 \N | Lemons |
¼ cup | Extra virgin olive oil |
\N \N | Salt; to taste |
1½ cup | Cannellini Beans - Master Recipe |
4 ounces | Feta cheese; crumbled |
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