Split Green Beans with Anchovy-Parmesan Dressing

At The Clove Club in London, Isaac McHale uses a green bean slicer to both destring and halve green beans lengthwise. Cutting them in half with a knife works just as well, exposing more bean surface that gets slathered with the savory Caesar-like anchovy-spiked dressing.

  • Total Time:
  • Servings: 4

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  • 1 pound green beans, trimmed and halved lengthwise
  • 1 cup parsley leaves
  • 1 cup baby spinach (1 ounce)
  • 3 drained oil-packed anchovy fillets
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • Kosher salt
  • Salted toasted sunflower seeds and small mint leaves, for garnish

How to make this recipe

  1. In a saucepan of salted boiling water, blanch the beans until crisp-tender, about 3 minutes. Using tongs, transfer to an ice bath to cool; pat dry. Place the beans in a bowl. Blanch the parsley in the boiling water for 2 minutes. Drain and cool in the ice bath. Squeeze out all of the water.

  2. In a blender, pulse the parsley with the spinach, anchovies, cheese and mustard. With the machine on, drizzle in 2 tablespoons of water and both oils and blend until combined. Season with salt.

  3. Add 3/4 cup of the dressing to the beans, season with salt and toss to coat. Garnish with sunflower seeds and mint; serve the remaining dressing on the side.

Make Ahead

The blanched green beans and dressing can be refrigerated separately overnight.

Suggested Pairing

Lush California Chardonnay.

Contributed By Published May 2016

1069909 recipes/split-green-beans-anchovy-parmesan-dressing 2016-03-30T14:20:53+00:00 Isaac McHale 4||fast may-2016 recipes,split-green-beans-anchovy-parmesan-dressing 1069909

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