Advertisement
Home Snacks and sides

White bean salad with preserved lemon

Australian Gourmet Traveller recipe for White bean salad with preserved lemon
White bean salad with preserved lemon

White bean salad with preserved lemon

Sharyn Cairns
6
30M
1H
1H 30M

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.

Ingredients

Method

Main

1.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.
2.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 .

Drink Suggestion: 2011 All Saints Estate Riesling. Drink suggestion by All Saints Estate

Notes

Related stories


Advertisement
Advertisement