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SideChef
Recipes
Beans & Legumes
Snap Bean and Field Pea Salad with Boquerones

12 INGREDIENTS • 8 STEPS • 30MINS

Snap Bean and Field Pea Salad with Boquerones

Recipe

5.0

3 ratings
“What,” you may ask, “are boquerones?” The short answer is that they are white anchovies. But these mild Spanish fish are so different from the heavily brined version more familiar to Americans, that they deserve their own name. We use them here to flavor a lemony salad of Southern fall staples: field peas, snap beans, and radishes.
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“What,” you may ask, “are boquerones?” The short answer is that they are white anchovies. But these mild Spanish fish are so different from the heavily brined version more familiar to Americans, that they deserve their own name. We use them here to flavor a lemony salad of Southern fall staples: field peas, snap beans, and radishes.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

30MINS

Total Time

$9.76

Cost Per Serving

Ingredients

Servings
2
us / metric
Lemon
1
Lemon
Water
10 cups
Water
Ice
2 cups
Ice
Olive Oil
1 Tbsp
Olive Oil
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Salad Greens
to taste
Salad Greens
Shallot
to taste
Shallots
Radish
to taste
Radishes
Green Beans
to taste
Green Beans
Italian Flat-Leaf Parsley
to taste
Italian Flat-Leaf Parsley
Boquerones White Anchovies
to taste
Boquerones White Anchovies

Nutrition Per Serving

VIEW ALL
Calories
70
Fat
6.9 g
Protein
0.4 g
Carbs
3.2 g
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Snap Bean and Field Pea Salad with Boquerones
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author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

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 White Anchovies (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 White Anchovies (to taste)
step 3
In a large saucepot with a lid combine Water (7 cups) and Kosher Salt (1/2 tsp). Place pot over high heat, and cover.
step 3 In a large saucepot with a lid combine Water (7 cups) and Kosher Salt (1/2 tsp). Place pot over high heat, and cover.
step 4
While you are waiting for it to come to a boil, in a large bowl combine Ice (2 cups) with Water (3 cups), and set it near the stove.
step 5
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 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 6
In a large mixing bowl combine Shallots (to taste), lemon zest, 1/2 tsp lemon juice, Olive Oil (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Whisk well.
step 6 In a large mixing bowl combine Shallots (to taste), lemon zest, 1/2 tsp lemon juice, Olive Oil (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Whisk well.
step 7
Add Salad Greens (to taste), radishes, Italian Flat-Leaf Parsley (to taste) and boquerones. Toss well to combine.
step 7 Add Salad Greens (to taste), radishes, Italian Flat-Leaf Parsley (to taste) and boquerones. Toss well to combine.
step 8
Divide salad between 2 plates. Enjoy!
step 8 Divide salad between 2 plates. Enjoy!

Tags

Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Fish & Seafood
Low-Carb
Healthy
Shellfish-Free
Dinner
Salad
Spring
Vegetables
Spanish
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