Browse All Recipes

White bean salad with preserved lemon

Australian Gourmet Traveller recipe for White bean salad with preserved lemon

By Lisa Featherby & Alice Storey
  • Serves 6
  • 30 mins preparation
  • 1 hr cooking plus soaking
White bean salad with preserved lemon
White bean salad with preserved lemon

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

  • 400 gm dried cannellini beans, soaked overnight in cold water, drained
  • 125 ml extra-virgin olive oil (½ cup)
  • 110 gm baby capers in vinegar, rinsed
  • 60 ml lemon juice, or to taste (¼ cup)
  • 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 each mint and flat-leaf parsley, coarsely torn, plus extra to garnish (firmly packed)

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.

Notes

This recipe is from the May 2012 issue of .
Drink Suggestion: 2011 All Saints Estate Riesling. Drink suggestion by All Saints Estate

SHAREPIN
  • Author: Lisa Featherby & Alice Storey