here are the ingredients you’ll need for a confit lemon, bean and greens salad with lemon new potatoes and goat’s cheese, scaled to serve two people.
This list is a composite of a few different recipes, so feel free to adjust amounts and specific ingredients to your taste.
Confit Lemon
1 lemon
Coarse sea salt
Olive oil (enough to cover the lemon in a jar)
Salad Components
Greens: 100g of a leafy green mix, such as baby leaf & herb salad, mixed greens, or arugula. You can also use greens like kale, spinach, or Swiss chard.
Beans: Canned beans work well. Choose a mix of beans you like. For 2 servings, about 1/2 cup of each would be a good start. Good options include:
Cannellini (white) beans
Chickpeas
Green beans (fresh or canned)
Other Vegetables & Garnishes:
Fennel bulb (cored and thinly sliced, with fronds reserved for garnish)
Red onion (thinly sliced)
Pistachios or walnuts (toasted and chopped)
Cherry tomatoes (halved, optional)
Fresh herbs like parsley, basil, or mint (chopped)
Chili flakes (optional)
Lemon New Potatoes
Potatoes: About 1 pound of new potatoes or baby potatoes (halved or quartered)
Olive oil
Lemons: 1-2 lemons for juice and/or wedges
Garlic: 2 cloves, minced
Salt and pepper
Herbs: Dried oregano, Italian seasoning, or fresh herbs like parsley or chives.
Optional: Parmesan cheese
Goat’s Cheese
About 2-4 ounces (50-100g) of soft goat’s cheese. You can either crumble it over the salad or, for a warm salad, fry it or bake it as slices or rounds.
Dressing
Olive oil
Lemon juice (from the lemons used for the confit or potatoes)
Mustard: Dijon mustard or a whole grain mustard
Vinegar: Red wine vinegar or balsamic vinegar (optional, for a different flavor)
Salt and peppe
Dining and Cooking