Gaeta Olive Salad

gaeta salad  3 .JPG Thumbnail0Insalata Gaeta

Ingredients - Serves 4

250g Romaine or cos lettuce leaves, washed, dried and chopped

100g radicchio leaves, washed, dried and chopped

1 red onion, finely sliced

100g Gaeta black olives

150g fresh goats cheese, crumbled

150g cooked cannellini beans (see method below), or canned beans (canned beans should be rinsed in a colander and drained well)

Ingredients for the dressing

6 tablespoons of extra virgin olive oil

2 tablespoons of white wine vinegar

Salt and pepper

Method

  • For the dressing: Mix together the oil and vinegar, add salt and pepper to taste
  • Toss the salad leaves, red onion and olives in a bowl with the dressing. Place the beans on top and crumble over the goats cheese. Serve with warm focaccia bread.
  • For the cannellini beans: Steep the beans in a saucepan of cold water overnight. Rinse and drain and place in a large saucepan.
  • Add cold water to cover them by 6cm. Bring to a boil and simmer for about 1 hour or so, depending on the quality of characteristic of the bean. Then drain the beans.

        Suggestion: Always dress the salad only a couple of minutes before serving, otherwise the leaves will wilt.

 

 

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Eileen and Stefano
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Dunne & Crescenzi,