White Anchovy, Cannellini Bean, fennel and Preserved Lemon Salad

Cannelini Bean Salad

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


    • 1 400g tin cannellini beans
    • 8 white anchovy fillets
    • 2 tablespoons lilliput capers in salt, thoroughly rinsed in water
    • 2 baby fennel very finely sliced
    • 1/2 salad onion very finely diced
    • 1/2 preserved lemon rind, rinsed in water and fine sliced
    • 2 cloves garlic crushed and chopped
    • handful baby rocket
    • 1/2 cup finely chopped mint
    • 1 cup rough torn flat leaf parsley
    • 1/2 cup extra virgin olive oil
  • Juice of two lemons


  1. Drain beans from can into colander and wash thoroughly with running water
  2. Mix olive oil and lemon juice until emulsified
  3. Toss in fennel, onion, garlic, anchovy, preserved lemons, beans in dressing
  4. 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

About Andrew Dwyer

I am a cook, author of three published cookbooks, historian and expedition leader. I live in Jamieson, a town with a population of 200 in a valley where two rivers meet in the Australian High Country. I am married to Jane and we have three grown ups that were once children. They all return home regularly for short visits. Life is good. NB: This site uses Australian English, so if you are American you may struggle with the spelling.
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