Name: White bean salad with preserved lemon
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
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)

White bean salad with preserved lemon

Australian Gourmet Traveller recipe for White bean salad with preserved lemon

Serves 6

Prep

30M

Cook

Total

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

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.