White Bean Tossed Salad - cooking recipe

Ingredients

10 ounces romaine lettuce
1 medium carrot
1 (15 ounce) can cannellini (1 1/2 cup) or (15 ounce) can other white beans (1 1/2 cup)
2 tablespoons minced green onions or 2 tablespoons chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice (1/2 of a lemon) or 1 tablespoon vinegar
3 tablespoons olive oil
1 pinch sugar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Preparation

Wash greens thoroughly in a cold water bath.
Spin in a salad spinner or place on a towel to dry.
Gently shred into bite size pieces.
Peel, wash and grate the carrot.
Drain beans and rinse thoroughly.
Mince the parsley and green onion.
Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.
Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.