Raw Courgette Salad with ‘Ricotta’, Cannellini Beans and Preserved Lemon Dressing


Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in



By Jack Monroe

Published 2019

  • About

This simple salad is light and refreshing, ideal for a simple lunch or side dish, or can be extended into a larger meal by tossing with warm or cold pasta.


  • 1 × 400 g tin of cannellini beans
  • A few big handfuls of fresh lamb’s lettuce or mixed salad leaves


  1. First make your dressing. Finely mince the preserved lemon into tiny pieces, by slicing it thinly, then chopping the thin slices with a large, heavy chef’s knife. Transfer to a small clean jar with a tight fitting lid. Grate in the garlic using the small holes on a box grater, or very finely slice it. Measure in the vinegar and then the oil, and season with a little salt