Recipe courtesy of Aida Mollenkamp
Total:
9 min
Active:
5 min
Yield:
2 to 3 servings
Level:
Easy
Total:
9 min
Active:
5 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon lightly packed lemon zest
  • 1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
  • 1 medium shallot, thinly sliced
  • 1/2 cup thinly sliced cured pitted black olives
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

Watch how to make this recipe.

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.

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.

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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