Chef Brian White
School Street Bistro, www.schoolstreetbistro.com, Westfield, MA
- 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
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.
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!