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.
Slideshow: More Green Bean Recipes
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
Salted toasted sunflower seeds and small mint leaves, for garnish
How to Make It
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.
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.
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.
The blanched green beans and dressing can be refrigerated separately overnight.
Lush California Chardonnay.
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