White Bean, Vegetables and Herbs on Red Boston Lettuce

2 Cans White Beans (kidney or Canelli) you can use fresh beans, make sure you cook them so that they are soft.

1 medium shallot chopped finely

2 Tablespoons olive oil, plus olive oil for drizzling over the finished dish

Juice of 1 lemon

1 teaspoon fresh grated lemon peel or 1/2 teaspoon of lemon zest (dried in a bottle)

2 tablespoons fresh flat parsley, chopped fine

1 teaspoon fresh chopped thyme

6 cloves of garlic, chopped fine

1 teaspoon fresh oregano chopped fine (or 1/4 tsp dry oregano)

Fresh ground Himalayan Salt to taste

Fresh ground green peppercorns to taste

1 celery stalk chopped fine

1 carrot, peeled and chopped

Fresh grated parmesean cheese

Instructions:

Heat 2 tablespoons of olive oil (extra virgin) in a large skillet or stir fry pan. When the oil shimmers, add in the garlic. Stir it around a little. Add in the celery, shallots and carrot. Stir it around. Put in the chopped herbs. Add the lemon juice and lemon zest (or grated fresh peel). Stir it and tossing to coat everything and blend the herbs and vegetables.

Add the beans and toss and stir. Heat the beans thoroughly. You want the beans soft.

Take a Red Boston Leaf of lettuce (or Romaine) and put the beans on the lettuce. Drizzle with a little olive oil. Grate fresh Parmesean over the beans and eat immediately. The red lettuce is fabulous to eat too.