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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Ingredients

  • 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

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1069909 recipes/split-green-beans-anchovy-parmesan-dressing 2016-03-30 Isaac McHale 4||fast may-2016 recipes,split-green-beans-anchovy-parmesan-dressing 1069909
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