Greek Romaine Salad With Beans

[Guest guest]

Greek Romaine Salad With Beans

 

1 head romaine lettuce, cored, torn bite-sized

3 green onions, slivered lengthwise

1/4 cup fresh dill, snipped, packed

2 hard-boiled eggs

3 lemons

1/4 cup extra virgin olive oil

salt to taste

1 1/2 cups cannellini beans

4 ounces feta cheese, crumbled

 

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.

Serves 4.