Recipe - Greek Romaine Salad With Beans

1 Head romaine lettuce; cored,
torn bitesiz
3 Green onions; slivered
lengthwise
One fourth cup Fresh dill; snipped, packed
2 Hardboiled eggs
3 Lemons
One fourth cup Extra virgin olive oil
Salt; to taste
1 One half cup Cannellini Beans Master
Recipe
4 ounce Feta cheese; crumbled

THIS IS A LEFTOVER 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 One half lemon.) Pour the lemon juice and One fourth 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 ChocolateDipped Dried
Apricots and Biscotti with coffee.
Recipe by: SF Chronicle; Dec. 17, 1997 WEEKEND COOK

Posted to MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998