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  • The Australian Women's Weekly

    Maggie's Spring flavours

    Sep 07, 2022 5 minutes
    PHOTOGRAPHY by ALICIA TAYLOR · STYLING by MICHELE CRANSTON
    Take this salad to another level with goat's curd, ricotta or quark, and with a last flourish of extra virgin olive oil.
    – Maggie

    Broad bean & radicchio salad with preserved lemon dressing

    SERVES 4-6 PREP + COOK TIME 25 MINUTES

    400g fresh podded broad beans
    1 small radicchio lettuce
    1 butter crunch lettuce
    ½ cup young celery leaves, chopped coarsely
    ½ cup fresh flat-leaf parsley, chopped
    coarsely 200g very fresh ricotta
    ⅓ cup (25g) flaked almonds, toasted
    PRESERVED LEMON DRESSING
    ¼ cup (60ml) extra virgin olive oil
    2 tablespoons verjuice
    ¼ cup (60ml) buttermilk
    2 tablespoons finely chopped
    preserved lemon

    1 Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans.

    Remove the leaves from the radicchio and

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