Greek romaine salad with beans

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

Similar recipes