Name: Guy Grossi: Chopped Venetian salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Guy Grossi: Chopped Venetian salad

Australian Gourmet Traveller recipe for Chopped Venetian salad by Guy Grossi, Merchant, Melbourne

Serves 4

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

“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.

Ingredients

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

Method

Main

1.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.

2.Combine beans and remaining ingredients in a bowl, season to taste and serve.