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White bean salad with preserved lemon

You'll need

400 gm dried cannellini beans, soaked overnight in cold water, drained 125 ml (½ cup) extra-virgin olive oil 110 gm baby capers in vinegar, rinsed 60 ml (¼ cup) lemon juice, or to taste 3 golden shallots, finely chopped 6 anchovy fillets, finely chopped, or to taste ½ preserved lemon, pith and flesh removed, rind finely chopped 1 garlic clove, crushed 1 cup (firmly packed) each mint and flat-leaf parsley, coarsely torn, plus extra to garnish


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 All Saints Estate Riesling.

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