Tuscan Salad

Name: Tuscan Salad
Ingredients: 8 ounces, weight Green Beans; 1 whole Large Head Romaine Lettuce, Torn; 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed; 1/2 cups Pitted Kalamata Olives, Halved; 1/2 whole Red Onion, Thinly Sliced; 2 whole Lemons, Juiced; 1/4 cups Extra Virgin Olive Oil; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/4 cups Shaved Parmesan Cheese

10 ingredients

3 steps

Ingredients

8 ounces, weight Green Beans
1 whole Large Head Romaine Lettuce, Torn
1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
1/2 cups Pitted Kalamata Olives, Halved
1/2 whole Red Onion, Thinly Sliced
2 whole Lemons, Juiced
1/4 cups Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/4 cups Shaved Parmesan Cheese

Directions

1

1. Bring a large pot of salted water to a boil. Add the green beans and cook for about 2 minutes, until tender but still crisp. Transfer the beans to a bowl of ice water to stop the cooking process. Drain the beans and cut into 1-inch pieces.
2

2. Combine the green beans, lettuce, cannellini beans, olives, and red onion in a large bowl. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle over the salad and toss to coat. Top with the Parmesan cheese and serve.
3

Adapted slightly from a Giada de Laurentiis recipe.