Green Beans Salad with Lemon Vinaigrette

Green Beans Salad with Lemon Vinaigrette
These firm cooked green beans with a lemony dressing are the perfect side dish for a fish meal. Try them with a poached fish fillet and mashed potatoes for a quick and easy healthy meal.
  • 450 g green beans, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon lemon zest
  • 2 anchovies fillets, drained, finely chopped
  • 1 medium shallot, thinly sliced
  • ½ cup thinly sliced pitted black olives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  1. Bring a medium saucepan of salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
  2. Add green beans to the boiling water until cooked but still firm (about 4 minutes).
  3. Drain and place cooked green beans into ice water until cool. Drain and shake off any excess water.
  4. In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper.
  5. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed.
Salad can be served straight away, however it benefits from sitting for an hour to allow the flavours to blend.

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