Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

At The Clove Club in London, Isaac McHale uses a green bean slicer to both destring and halve green beans lengthwise. Cutting them in half with a knife works just as well, exposing more bean surface that gets slathered with the savory Caesar-like anchovy-spiked dressing. Slideshow: More Green Bean Recipes

How to Make It

Step 1    

In a saucepan of salted boiling water, blanch the beans until crisp-tender, about 3 minutes. Using tongs, transfer to an ice bath to cool; pat dry. Place the beans in a bowl. Blanch the parsley in the boiling water for 2 minutes. Drain and cool in the ice bath. Squeeze out all of the water.

Step 2    

In a blender, pulse the parsley with the spinach, anchovies, cheese and mustard. With the machine on, drizzle in 2 tablespoons of water and both oils and blend until combined. Season with salt.

Step 3    

Add 3/4 cup of the dressing to the beans, season with salt and toss to coat. Garnish with sunflower seeds and mint; serve the remaining dressing on the side.

Make Ahead

The blanched green beans and dressing can be refrigerated separately overnight.

Suggested Pairing

Lush California Chardonnay.

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