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