How to make it

  • Rinse and dry the anchovies and roughly chop. Place in a bowl (or in a food processor, in you prefer) with the zest and cover with the lemon juice. Puree, while slowly streaming in the oil. Season with a pinch of salt and a generous amount of cracked black pepper.
  • Blanch the beans in boiling waiter for about 4 minutes, or until tender. When they are finished cooking, pour the beans into a colander and rinse with cold water. Spread them on a towel to dry (the drier they are, the better the dressing will cling).
  • Bring a small pot of water to boil and boil the eggs for 4-5 minutes. You want the yolks to have just a hint of firmness, since you will be slicing them in half. Douse in cold water, and peel.
  • Toss the beans with just enough dressing to coat and arrange on two salad plates. Drizzle over a little extra dressing. Carefully cut the eggs in half and garnish each salad with two halves. Sprinkle with coarse salt and black pepper and serve.

Reviews & Comments 2

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  • elgab89 10 years ago
    Beautiful French recipe! Got my 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    I love adding anchovies to veggies...
    Was this review helpful? Yes Flag

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