Green Bean Salad With Anchovy Dressing And Warm Eg... |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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My favorites way to enjoy green beans...if you can find a mix of seasonal beans, it's all the better. Ingredients:
2 cups of green beans, or mixed seasonal beans, washed and trimmed |
1/2 cup extra virgin olive oil |
10-12 anchovy fillets |
1 tsp. lemon zest |
juice of 1 small lemon |
salt and pepper to taste |
2 eggs |
coarse sea salt for serving |
Directions:
1. Rinse and dry the anchovies and roughly chop. Place in a bowl (or in a food processor, in you prefer) with the zest and cover with the lemon juice. Puree, while slowly streaming in the oil. Season with a pinch of salt and a generous amount of cracked black pepper.
2. Blanch the beans in boiling waiter for about 4 minutes, or until tender. When they are finished cooking, pour the beans into a colander and rinse with cold water. Spread them on a towel to dry (the drier they are, the better the dressing will cling).
3. Bring a small pot of water to boil and boil the eggs for 4-5 minutes. You want the yolks to have just a hint of firmness, since you will be slicing them in half. Douse in cold water, and peel.
4. Toss the beans with just enough dressing to coat and arrange on two salad plates. Drizzle over a little extra dressing. Carefully cut the eggs in half and garnish each salad with two halves. Sprinkle with coarse salt and black pepper and serve.
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