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
- 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.