400 gmdried cannellini beans, soaked overnight in cold water, drained125 ml (½ cup)extra-virgin olive oil110 gmbaby capers in vinegar, rinsed60 ml (¼ cup)lemon juice, or to taste3golden shallots, finely chopped6anchovy fillets, finely chopped, or to taste½preserved lemon, pith and flesh removed, rind finely chopped1garlic clove, crushed1 cup (firmly packed) eachmint and flat-leaf parsley, coarsely torn, plus extra to garnish
Place beans in a saucepan, cover with cold water, bring to the boil, cook until beans are tender (40-50 minutes), drain and set aside.
Combine oil, capers, lemon juice, shallot, anchovy, preserved lemon, and garlic in a bowl, add warm beans, toss to combine and season to taste. Add herbs just before serving.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.
This salad is at its best when prepared a day in advance so the beans absorb the flavour of the dressing. Just add the herbs at the last minute. You'll need to soak the beans overnight before you start.