Ingredients Jump to Instructions ↓

  1. 1 pound green beans, trimmed

  2. 1 tablespoon extra-virgin olive oil

  3. 2 teaspoons freshly squeezed lemon juice

  4. 1 teaspoon lightly packed lemon zest

  5. 1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)

  6. 1 medium shallot, thinly sliced

  7. 1/2 cup thinly sliced cured pitted black olives

  8. 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.

  2. Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.

  3. In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.


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