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Snap Bean and Field Pea Salad with Boquerones
Recipe

12 INGREDIENTS • 7 STEPS • 30MINS

Snap Bean and Field Pea Salad with Boquerones

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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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
“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.
30MINS
Total Time
$9.82
Cost Per Serving
Ingredients
Servings
2
US / Metric
Water
10 cups
Water
Ice
2 cups
Ice
Olive Oil
1 Tbsp
Salad Greens
to taste
Salad Greens
Shallot
to taste
Shallots
Radish
to taste
Radishes
Green Beans
to taste
Boquerones Marinated White Anchovy
to taste
Boquerones Marinated White Anchovies
Nutrition Per Serving
VIEW ALL
Calories
75
Fat
7.2 g
Protein
0.5 g
Carbs
4.1 g
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Snap Bean and Field Pea Salad with Boquerones
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
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 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 (7 cups) and Kosher Salt (1/2 tsp). Place pot over high heat, and cover. 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 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. 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 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 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 (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Whisk well.
step 5 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
Add Salad Greens (to taste), radishes, Italian Flat-Leaf Parsley (to taste) and boquerones. Toss well to combine.
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!
step 7 Divide salad between 2 plates. Enjoy!
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Date Night
Fish
Low-Carb
Healthy
Shellfish-Free
Salad
Seafood
Spring
Spanish
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