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.

　　

Ingredients

serves 4

　　2 eggs

　　1 (15-ounce) can cannellini beans

　　1/2 pound thick-sliced ham

　　2 tomatoes

　　2 green onions

　　1 head romaine lettuce

　　1 clove garlic

　　1 tablespoon white wine vinegar

　　3 tablespoons olive oil

　　Salt and pepper

　　

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.

　　College Cooking