Green Bean Salad With Pickled Peppers and Anchovy Dressing Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Note: Beans can be blanched and chilled and dressing can be made up to 2 days in advance.

Recipe Details

Green Bean Salad With Pickled Peppers and Anchovy Dressing Recipe

Active 30 mins
Total 30 mins
Serves 8 to 10 servings

Ingredients

  • Kosher salt
  • 2 1/4 pounds green beans, trimmed
  • 1/2 cup mayonnaise
  • 6 whole anchovy filets, chopped into a paste
  • 2 ounces finely grated parmesan cheese (about 1 cup)
  • 2 tablespoons fresh juice from 1 lemon
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper
  • 1/2 cup sliced Pepperoncini, drained
  • 2 medium shallots, finely sliced (about 2/3 cup)
  • 1/4 cup toasted pine nuts

Directions

  1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with water and ice. Add beans to boiling water and cook until tender crisp, about 4 minutes. Transfer to ice bath until cool. Transfer to a rimmed baking sheet lined with paper towels or a clean kitchen towel and dry beans carefully (see note). Set aside.

  2. Combine mayonnaise, anchovies, parmesan, lemon juice, and Worcestershire sauce in a large bowl and whisk to combine. Season to taste with salt and pepper.

  3. Add beans, pepperoncini, shallots, and pine nuts. Toss to combine, and serve.

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