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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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Ingredients:
2 eggs |
1 (15 ounce) can cannellini beans |
1/2 lb thick sliced ham |
2 tomatoes |
2 green onions |
1 head romaine lettuce |
1 garlic clove |
1 tablespoon white wine vinegar |
3 tablespoons olive oil |
salt and pepper |
Directions:
1. In a small saucepan, cover eggs with cold water.
2. Bring to a boil and cook over medium high heat for 5 minutes.
3. Remove pan form heat and let stand until water cools.
4. Peel eggs and cut into 1/4 inch slices.
5. While eggs cool, drain beans and place in a large bowl.
6. Cut ham into 1/4 inch cubes and place into bowl.
7. Cut tomatoes in half remove stems and seeds cut halves into 1-inch wedges and add to the bowl.
8. Trim ends off onions, cut the white parts and about 1 inch of the green parts into thin slices and add to bowl.
9. Tear romaine into bite size pieces and add to the bowl.
10. Dressing:.
11. Sslowly add oil mixing briskly with a whisk or fork.
12. Season with salt and pepper.
13. Pour vinaigrette over salad, toss and garnish with egg.
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