Radicchio and ricotta salad with preserved lemon dressing

This recipe was supplied to RACS by the celebrated Australian chef, Maggie Beer. She delivered our 2022 Anstey Giles Lecture, titled ‘Society’s Challenge - Way Beyond Politics’ at the SA, NT & WA ASM in August in South Australia. The topic addressed the overlooked importance of healthy and nutritious food for aged care residents.

Serves: four to six Prep and cook time: 25 minutes

Ingredients

1 small radicchio lettuce 1 butter crunch lettuce ½ cup young celery leaves, chopped coarsely 300g frozen broad beans 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 Method Boil the beans in a pan of boiling salted water for two minutes, then drain and pinch the skins off to show vibrant colour. Remove the leaves from the radicchio and butter lettuces, wash and drain well. Tear into smaller pieces and set aside. To make the dressing, place all the ingredients into a small bowl and stir to combine. Season with sea salt flakes and freshly ground black pepper. To serve Arrange the lettuces, broad beans, celery, and parsley leaves on a serving platter (or divide between individual plates). Top with sliced ricotta and almonds.

Drizzle the preserved lemon dressing just before serving.