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Guy Grossi: Chopped Venetian salad

You'll need

50 gm dried kidney beans, soaked overnight in cold water 1 cos lettuce, coarsely chopped 1 celery stalk, diced 2 vine-ripened tomatoes, diced ½ Spanish onion, thinly sliced 120 ml olive oil 2 tbsp balsamic vinegar, or to taste


  • 01
  • Drain kidney beans, place in a saucepan and cover with cold water. Bring to a simmer over medium-high heat, cook until tender (20-40 minutes), drain and cool.
  • 02
  • Combine beans and remaining ingredients in a bowl, season to taste and serve.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“Cutting a salad this way makes it easy to eat – something Italians love! My only suggestion is not to overdress it. I always like a little more oil than vinegar; too much vinegar is overpowering.” You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A young pinot grigio

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