Flavor.  Satiating.  Make this after an evening of appetizers, or make use of the mixed olives container with sun dried tomatoes and parm fridge staples.  5 minutes and a super lunch is served.


4-5 large Romaine Leaves

4-5 large Raddichio Leaves

1/ 4 cup Grated Parmesan

Juice of 1/2 lemon

1/2 tsp Black Pepper

1 tsp Worcestershire Sauce

1 tsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oill

1/2 clove Garlic

1/4 tsp Sea Salt Flakes

1 Sun Dried Tomato

3 Olives (oil cured, kalamata, green etc)

1/2 Cup Gigante Beans, rinsed

1. Broiler on.  Meanwhile:

2. Chop garlic with salt.  Add to bowl with lemon, olive oil, black pepper, Parmesan (microplaned), Worcestershire and Balsamic.  Mix together with clean hands.

3. Place lettuce leaves under broiler for two minutes until they begin to char.

4.  Chop sun dried tomato and olives together.  Add to dressing with rinsed gigante beans. (alternatively use any white bean)

5. Chop charred lettuces and toss with bean and olive mixture.