Cooking Instructions
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Step 1
Prepare your mise en place: Trim the ends from the
Green Beans (to taste)
, and cut beans into 1-inch pieces. Peel, halve, and thinly slice
Shallots (to taste)
.
Step 2
Zest and juice the
Lemon (1)
, measure out 1/2 tsp lemon juice - reserve remainder for another use. Halve and thinly slice the
Radishes (to taste)
. Pick and chop
Italian Flat-Leaf Parsley (to taste)
. Roughly chop
Boquerones Marinated White Anchovies (to taste)
Step 3
In a large saucepot with a lid combine
Water (1.7 L)
and
Kosher Salt (3 g)
. Place pot over high heat, and cover. While you are waiting for it to come to a boil, in a large bowl combine
Ice (280 g)
with
Water (720 mL)
, and set it near the stove.
Step 4
When water returns to a boil, add field peas. Cook until tender, 4-5 minutes. Remove peas with strainer, and add to ice bath.
Step 5
In a large mixing bowl combine
Shallots (to taste)
, lemon zest, 1/2 tsp lemon juice,
Olive Oil (15 mL)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (as needed)
. Whisk well.
Step 6
Add
Salad Greens (to taste)
, radishes,
Italian Flat-Leaf Parsley (to taste)
and boquerones. Toss well to combine.
Step 7
Divide salad between 2 plates. Enjoy!