Tuscan Salad

Submitted by gregory schulte

"Form college cooking by Megan Clark posted in the Rocky Mountain News."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 1 salad
• Serves: 4

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.