INGREDIENTS

  • 2 eggs
  • 1 (15ounce)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.