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 Shallot (to taste).
Zest and juice the Lemon (to taste); measure out 1/2 teaspoon lemon juice - reserve remainder for another use. Halve and thinly slice the Radish (to taste). Pick and chop Italian Flat-Leaf Parsley (to taste). Roughly chop Boquerones Marinated White Anchovy (to taste).
In a large saucepot with a lid combine Water (7 cup) and Kosher Salt (1/2 teaspoon). 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 cup) with Water (3 cup), and set near stove.
When water returns to a boil, add field peas. Cook until tender, 4-5 minutes. Remove peas with strainer, and add to ice bath.
In a large mixing bowl combine Shallot (to taste), lemon zest, 1/2 teaspoon lemon juice, Olive Oil (1 tablespoon), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Whisk well.
Add Salad Greens (to taste), radishes, Italian Flat-Leaf Parsley (to taste) and boquerones. Toss well to combine.
Divide salad between 2 plates. Enjoy!