Chef's Recipes

Guy Grossi: Chopped Venetian salad

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

By Guy Grossi
  • Serves 4
  • 15 mins preparation
  • 40 mins cooking plus cooling
Guy Grossi: Chopped Venetian salad
Guy Grossi: Chopped Venetian salad

“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.

Notes

This recipe is from the March 2011 issue of .
Drink Suggestion: A young pinot grigio Drink suggestion by Mark Protheroe

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  • Author: Guy Grossi