“Take this salad to another level with goat’ curd ricotta or guark 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
1⁄3 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 butter lettuces, wash and drain well. Tear into smaller pieces
