.jpg?e0c879 "Bean Salad with Lemon-Anchovy Dressing from A Thought For Food")
.jpg?e0c879 "Bean Salad with Lemon-Anchovy Dressing from A Thought For Food")
.jpg?e0c879 "Bean Salad with Lemon-Anchovy Dressing from A Thought For Food")
I know I’m strange. I like weird things like fish sauce and smoked salmon and whitefish salad and pickled herring and gefilte fish and all those things that make the majority of the population go Ewwww. Oh and I can’t forget anchovies. I’m pretty much sold if a dish has anchovies in it. Salad Nicoise remains one of my favorite dishes to order. It stems from my childhood, on nights when my father had to work late and my mom and I created large platters with stacks of seared tuna, green beans, hard boiled egg, olives and anchovies (the latter two are on my dad’s list of despised foods, hence why we made it when he wasn’t around). If I had a last meal… you know, if we were playing that game where we said what we’d want our last meal to be if we were on death row… that salad would be on the list (along with sushi, cheesecake, linguini with clam sauce, and a warm, freshly baked baguette served with a wedge of triple creme cheese). I just can’t get enough of the textures, the bright flavors, and the depth that the anchovies bring to the salad.
On the day that I made this dish, I did my very best to save some for dinner. However, my will power failed me and half the bowl quickly disappeared, which is often the case in these situations. As wonderful as this is on its own, or would be paired with roasted salmon, I can attest that it works when tossed with pasta, served hot or cold. No matter what you do with it, though, you can’t go wrong.
Bean Salad with Lemon-Anchovy Dressing
serves 4 as side dish
Ingredients
1 1/2 lbs green beans, rinsed and ends trimmed
1 – 16 0z can of cannellini beans, drained and rinsed
2 tablespoons fresh parsley, chopped
1 lemon, zested and juiced
1 garlic clove, minced
3 anchovy fillets, from can, drained of oil
1.5 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper flakes
Salt and black pepper, to taste
Directions
1.Bring a pot of salted water to a boil.
2. Cut the green beans into 2 inch pieces. Add the green beans to the boiling water and cook for 2 minutes. Drain green beans and rinse under cold water. In a serving bowl, mix together the green beans and cannelli beans.
3. Using a mortar and pestle (or with a bowl and metal spoon), blend together the anchovy fillets, 1 teaspoon lemon juice, garlic clove, and parsley.
4. In a separate bowl, whisk together the smashed anchovy mixture, the remaining lemon juice, olive oil, and red pepper flakes. Season dressing with salt and pepper.
5. Pour the dressing over the beans and toss to coat. Season with additional salt and pepper if necessary.
Tags: Fish/Pescatarian, Gluten-free
Wow, Brian, this is a such a gorgeous salad!! I want this in my life now!
A beautiful and healthy salad! Really mouthwatering.
I love that second picture!
Cheers,
Rosa
Love the lightness and simplicity of this salad. It’s something one can whip up on weeknights with a nice steak!
Anchovies are one of those secret ingredients that never fail to make a dish more delicious (and that most people eat at restaurants without even realizing it!). They add such umami to a dish. Love the sound of this salad! Satisfying in every way.
That’s so funny – Salade Nicoise is on my “Death Row” menu too – made with seared salmon of course, not tinned (although, on other occasions I will happily eat the tinned version too!) Something about the combination of textures and flavours just works for me… And I am also a fan of things that freak other people out – basically anything packed with umami, like Marmite, anchovies or pickled herring. Yum yum yum… Love this salad and am bookmarking it for the summer!
You and I need to eat fish together. My friends would cringe whenever I opened a can of sardines when I was a kid (come to think of it, my husband and kids now have the same reaction). How I love those fishy flavors, and this salad and dressing looks like a fantastic way to highlight those anchovies.
Not strange at all, my friend. I adore fish of all sorts, especially things like pickled herring and anchovies. This salad is calling me for lunch. And I know my ceasar salad loving little boy would love it too.
Just glorious. I love anchovies, and I can only imagine how perfectly it pairs with those beans. I wish I had a bowl to take with me to work. What a lunch that would be! Thank you for sharing. This post was a bright way to warm up a my cold Tuesday morning. I hope you have a wonderful week!
I’m sure there’s room in that bowl for, oh, I dunno, MY ENTIRE LIFE.
I’m so with you about the smoked fish – it’s the best! Except gefilte fish, that one I still need to come around on.
But all the rest are amazing, especially smoked trout. As it happens I was mulling ideas for what to do with leftover anchovies just last night. I’ve got green beans in the fridge…I think we have a winner! Thanks, Brian!
I like a lot of weird things too but I don’t consider myself strange! I think we just really like to eat
The anchovy dressing sounds yummy! Sometimes I like using anchovy paste for dressings, and then adding the anchovy fillets to the actual salad. The more anchovies, the better
Anchovies make everything better, including this salad. Wow.
Gorgeous!! I’ve actually never cooked with anchovies before… should probably change that.
I never forget anchovies. When handled right even the “ewww’ faced folks don’t even realize they are there. They just recognize that umami “ahhh”. GREG
I never cook with anchovies, but I need to start. I’ve grown to love fish sauce, so I’m thinking I could certainly handle anchovies
MMMNNNNN!!! I LOVES me some bean salad.
Frejoles gratis, todavia son frejoles.
Absolutely gorgeous.
I think I’d have a hard time not making this salad the centerpiece of dinner. Actually, it would be really good as a big scoop in the middle of a plate of greens, wouldn’t it? Total dinner in salad form!
great looking Brian!
I adore all the foods you mentioned and of all salads, perhaps the Nicoise is my favorite. Everything about your bean salad here is calling my name and I can’t stop looking at your beautiful pictures!
You used my two favorite beans here, what a lovely salad as we look forward to spring!
That is one good looking salad! Love the picture on the green beans on the crate.
I like a lot of those things too (especially smoked salmon!). I’ve never tried pickled herring or gefilte fish though. And I haven’t tried anchovies in years, but I bought some the other day, thinking I would see if I liked them. This might be the recipe!
Love that deep almost nutty flavor anchovies provide—looks awesome!
What a beautiful salad! I guess if I took out the anchovies, it wouldn’t be quite the same, huh?
I wondered what you would do with those anchovies! I love it! I’m definitely a fan of this poor misunderstood fishie!
i don’t even like anchovies and these pictures make me want to try this Brian! LOOOOOVE that shot on the trunk!
okay, your love for all things “eww”, I’m there with you. my family hates it. but guess what? now I can just come to your house for all that, right?
I love anchovies so this is right up my alley – love all the fresh bright flavors in this salad!
This is an absolutely beautiful bean salad. So bright and gorgeous!
Have I ever told you how obsessed I am with green beans? Yum!
I love anchovies! This is such a gorgeous salad. Sounds really refreshing for such a dark and dreary time of year. I can see the light at the end of the tunnel with this meal!
Wonderful photography!
Wonderful!