Greek Romaine Salad With Beans

Salads

1 head romaine lettuce; cored, torn into bite size
3 Green onions; slivered lengthwise
1/4 cup Fresh dill; snipped, packed
2 Hard-boiled eggs
3 Lemons
1/4 cup Extra virgin olive oil
Salt; to taste
1 1/2 cups Cannellini Beans - Master Recipe
4 ounces Feta cheese; crumbled

Combine the lettuce, green onions and dill in a large salad bowl. Peel the eggs and chop them, then add to the salad. Squeeze the juice from 2 of the lemons; you should have about 1/3 cup. (Squeeze more if necessary; reserving at least 1/2 lemon.) Pour the lemon juice and 1/4 cup olive oil over the salad; toss well and taste. Add more lemon juice and/or oil if desired. Season well with salt. Divide the salad among four dinner plates. Place a bread slice on each plate alongside the salad and spoon the beans evenly over the bread. Squeeze the juice from the remaining lemon (or half lemon) over the beans; sprinkle the feta over the beans and serve.