8 oz fresh green beans cut into 1 or 2 inch pieces (about 2 cups)
1 head of Romaine lettuce, torn or cut
1 15 oz can cannellini beans, drained and rinsed well
1/2 cup pitted black olives
1/2 red onion, slivered thinly
juice of 1 lemon
1/4 cup exrta virgin olive oil
1 teaspoon kosher or sea salt
1 teaspoon fresh ground black peppercorns
1/2 cup shaved parmesean cheese
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes and then transfer to ice water in a bowl and cool for 3 minutes. Drain and dry the beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper to taste. Top with parmesean cheese and serve.
TIP: Dress the salad with the lemon juice and olive oil just before serving as the acid in the lemon will wilt the crispness of the Romaine lettuce. Also, Firefighter Mercurio (Chef-Extraordinare) recommends soaking the onions in water for a few hours before adding to the salad so they do not overpower the salad. This theory was tested in the firehouse and works!
Receipe courtesy of J. Coppola