Cannelini Beans with White Anchovy Salad
Looking for something to do with my preserved lemons, which have been nicely maturing under the stairs, I made the following salad, a variation on the traditional spanish fennel and preserved lemon salad
Recipe: White Anchovy, Cannellini Bean, Fennel and Preserved Lemon Salad
Ingredients
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- 1 400g tin cannellini beans
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- 8 white anchovy fillets
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- 2 tablespoons lilliput capers in salt, thoroughly rinsed in water
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- 2 baby fennel very finely sliced
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- 1/2 salad onion very finely diced
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- 1/2 preserved lemon rind, rinsed in water and fine sliced
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- 2 cloves garlic crushed and chopped
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- handful baby rocket
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- 1/2 cup finely chopped mint
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- 1 cup rough torn flat leaf parsley
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- 1/2 cup extra virgin olive oil
- Juice of two lemons
Instructions
- Drain beans from can into colander and wash thoroughly with running water
- Mix olive oil and lemon juice until emulsified
- Toss in fennel, onion, garlic, anchovy, preserved lemons, beans in dressing
- Just before serving toss in parsley and mint
Preparation time: 15 minute(s)
Cooking time:
Number of servings (yield): 4
Love to serve this with one of those wonderful $9.95 Chemin Des Papes Cotes du Rhone Rose
