This warm, restaurant-style salad blends the Mediterranean flavors of lemon, anchovy, mint and garlic, tossed with both green beans and butter beans. It’s perfect alongside roasted fish, chicken or steak, and a glass of wine.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 6 min
Diet: gluten-free
Ingredients
1½ lb green beans, trimmed
2 lemons plus zest
½ c butter, softened
8 ea anchovies, minced
4 oz shallot, slivered
1 t garlic, minced
¼ t salt
¼ t pepper, fresh ground
12 oz canned butter beans, rinsed and drained
1 oz fresh mint, chiffonade (cut into thin strips)
1 T extra virgin olive oil
Steps
Blanch green beans in boiling salted water 2-3 min, until tender/crisp, then shock in ice water to chill. Drain.
Zest lemons, then juice one and section the other. Melt butter in a large sauté pan. Add to the pan: anchovies, shallot, garlic, salt and pepper, then sauté 2-3 min, stirring to break down the anchovy. Add lemon juice and half the zest and green beans, then toss to coat and warm through. Add the butter beans and diced lemon sections and toss once or twice to warm and mix (the butter beans are delicate and will break down a little).
Taste and adjust salt and pepper, as needed. Transfer beans to a platter and garnish with reserved lemon zest, mint and a drizzle of olive oil.
