Green Bean Salad With Pickled Peppers and Anchovy Dressing Recipe
[Photographs: J. Kenji Lopez-Alt]
Note: Beans can be blanched and chilled and dressing can be made up to 2 days in advance.
Read more: The Food Lab's Thanksgiving: Green Bean Salad with Pickled Peppers and Anchovy Dressing
What's New On Serious Eats
- Yield:serves 8 to 10
- Active time: 30 minutes
- Total time:30 minutes
- Rated:
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.
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3.
Add beans, pepperoncini, shallots, and pine nuts. Toss to combine, and serve.
This Recipe Appears In
The Food Lab's Thanksgiving: Green Bean Salad with Pickled Peppers and Anchovy DressingAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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