Snap Bean and Field Pea Salad with Boquerones

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Lemon

10 cups

Water

2 cups

Ice

1 Tbsp

Olive Oil

1 tsp

Kosher Salt

1/4 tsp

Ground Black Pepper

to taste

Salad Greens

to taste

Shallots

to taste

Radishes

to taste

Green Beans

to taste

Italian Flat-Leaf Parsley

to taste

Boquerones Marinated White Anchovies

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 (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 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 7

Divide salad between 2 plates. Enjoy!