| 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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