- Level: Easy
- Total: 9 min
- Prep: 5 min
- Cook: 4 min
- Yield: 2 to 3 servings
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
- 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.
