Cook the beans for roughly an hour and a half (they must be put on to cook in cold water and then brought to the boil) together with the bay leaves, peppercorns and a pinch of salt (to be added when cooking is almost complete). Drain the beans, remove the bay leaves and pepper, and then put them in a bowl large enough to contain all the other ingredients as well. While they are cooling down, peel the apple, remove the core, cut it into small cubes and sprinkle with the juice of 1 lemon, so they don’t go brown. Wash and dry the lettuce, cut in into thin strips and put them in the bowl together with the beans and diced apple. In a bowl, beat the oil with the juice of the other lemon and some salt and pepper. Dress the salad with this “citronette” stirring everything together thoroughly. Finish off with the Pecorino in small flakes