This hearty salad is perfect as a meal. The cannellini beans, ham, and eggs add a lot of substance, so this is no wimpy little bowl of greens. The best part, though, is that it’s so quick and easy to put together.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the eggs in a small saucepan and cover with cold water. Bring to a boil and cook over medium-high heat for 5 minutes. Remove the pan from the heat and let stand until the water cools. Peel the eggs and cut into 1/4-inch-thick slices.
Step 2
Drain the cannellini beans and place in a large bowl.
Step 3
Cut the ham into 1/4-inch cubes and place in the bowl.
Step 4
Cut the tomatoes in half and remove and discard the stems and seeds. Cut the halves into 1-inch wedges and place in the bowl.
Step 5
Trim the green onions, discarding the ends, and cut all of the white and about 1 inch of the green parts into thin slices and add to the bowl.
Step 6
Tear the romaine into bite-size pieces and add to the bowl.
Step 7
Peel the garlic, finely chop, and place in a small bowl with the white wine vinegar. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the salad and toss until combined. Garnish with the egg slices and serve immediately.
