Ingredients

• Romaine Lettuce

• Cannellini Beans (1 1/2 cups)

• Green Beans (1/2 lb.)

• Red Onion (1/2)

• Lemon (1 whole; juice and zest)

• Black Olives Pitted (1/2-3/4 cup)

• Parmesan Reggiano (shaved)

• Salt

• Pepper

• Vito and Joe’s Olive Oil

How to Prepare

1. Warm your water in a pot.

2. Remove the ends of your green beans and cut the beans so that they are bite sized.

3. Once the water is boiling add 1/2 tsp. of salt and then your green beans and stir. Allow the beans to cook for ~3 minutes.

4. Coat the bottom of your cast iron fry pan with 2-3 tbsp. of olive oil and heat the oil.

5. Slice your onion in half, and then half one side.

6. Peel the onion and slice the onion thinly. Separate each layer and add it to a bowl.

7. Remove your green beans from the boiling water after 3 minutes and put them in the cast iron fry pan.

8. Empty the boiling water in the pot and replace it with cold water. This will be used after the green beans are done cooking

9. Place your green beans in the cold water once they are done cooking. This will stop them from cooking further.

10. Add your cannellini beans to the red onion.

11. Cut your black olives in half and add them to the bowl.

12. Check each piece of lettuce to make sure it is clean and cut off any black or damaged spots. Then cut the stem off the bottom and cut 1 1/2” slices. Add the lettuce to the bowl.

13. Zest your lemon over the bowl. Then cut your lemon in half and juice it over the bowl.

14. Give everything a stir then add 1/3 cup of olive oil. Stir again.

15. Add 1/2 tsp. of salt and 1/2 tsp. of fresh ground black pepper. Then stir.

16. Add the green beans to the bowl and stir again.

17. Shave your Parmesan Reggiano over the bowl and mix.

18. Plate the salad and top with Parmesan Reggiano slices.

19. Enjoy!