Guy Grossi: Chopped Venetian salad

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

GUY GROSSI, MERCHANT, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

A YOUNG PINOT GRIGIO , suggested by MARK PROTHEROE

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