| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Greek | Beans, Cheese, Salad, Sf chronicl | 4 | Servings |
INGREDIENTS
| 1 | Head romaine lettuce, cored | |
| torn bite-siz | ||
| 3 | Green onions, slivered | |
| lengthwise | ||
| 1/4 | c | Fresh dill, snipped packed |
| 2 | Hard-boiled eggs | |
| 3 | Lemons | |
| 1/4 | c | Extra virgin olive oil |
| Salt, to taste | ||
| 1 1/2 | c | Cannellini Beans – Master |
| Recipe | ||
| 4 | oz | Feta cheese, crumbled |
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 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@moseleygroup.com> on Jan 4, 1998
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