Esta es una exhibición prevé de cómo se va ver la receta de 'Greek Romaine Salad With Beans' imprimido.

Receta Greek Romaine Salad With Beans
by Global Cookbook

Greek Romaine Salad With Beans
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 head romaine lettuce, cored, torn bite-siz
  • 3 x Green onions, slivered lengthwise
  • 1/4 c. Fresh dill, snipped, packed
  • 2 x Hard-boiled Large eggs
  • 3 x Lemons
  • 1/4 c. Extra virgin extra virgin olive oil Salt, to taste
  • 1 1/2 c. Cannellini Beans - Master Recipe
  • 4 ounce Feta cheese, crumbled

Direcciones

  1. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
  2. Combine the lettuce, green onions and dill in a large salad bowl.
  3. Peel the Large eggs and chop them, then add in to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 c.. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 c. extra virgin olive oil over the salad; toss well and taste. Add in more lemon juice and/or possibly oil if you like. Season well with salt.
  4. Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spon the beans proportionately over the bread. Squeeze the juice from the remaining lemon (or possibly half lemon) over the beans; sprinkle the feta over the beans and serve.
  5. NOTES : This is a meal all by itself. Follow with Chocolate-Dipped Dry Apricots and Biscotti with coffee.