This salad gets tang from lemons and salty bite from the anchovies.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a medium saucepan with 4 cups of water. Bring to a boil, reduce to a simmer, and cook beans until tender, 50 minutes to an hour. Rinse beans under cold water; drain, and set aside.

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  • Place olive oil, anchovy fillets, lemon juice, garlic, and pepper in the bowl of a food processor. Pulse until fillets are finely chopped, about 5 seconds. Place parsley, frisee, beans, and anchovy dressing in a medium bowl, and toss to combine. Serve immediately.

Cook's Notes

Dried flageolets, small French pale-green to white beans, are available in most grocery stores but can be substituted with navy beans.

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