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Italian Chopped Salad

Italian Chopped Salad

Chef Brian White

School Street Bistro, www.schoolstreetbistro.com, Westfield, MA

Ingredients:

  • 1 head romaine lettuce
  • 6 oz chopped sun-dried tomatoes
  • 6 oz cannellini beans (if using dried beans, soak and cook until tender)
  • 1 cucumber, peeled, seeded, diced
  • 2 Tbsp lemon juice (or 3 fresh squeezed lemons)
  • 3 Tbsp olive oil

Method:

Rough chop romaine lettuce in a large bowl and combine with beans and tomatoes. Toss well to mix. Add lemon juice and olive oil. Salt to taste.
Serves 4-6

 

Recommended wine/beer for Italian chopped salad:

Il Bastardo 2005 Sangiovese [Tuscany, Italy]

Chef White’s second course is a hellish dish with which to pair wine because of the inclusion of sun-dried tomatoes, olive oil and lemon juice. The tomato’s intensity and the oil’s richness demand a red wine, whose flavors will not be overshadowed by the power of the plate. A brash, uninhibited Sangiovese has exactly the right balance of ripeness and acidity to stand up to the dish’s withering challenges. Il Bastardo never met an Italian bean it could not silence!