Snap Bean and Field Pea Salad with Boquerones
“What,” you may ask, “are boquerones?” The short answer is that they are white anchovies. But these mild Spanish fish are so different from the heavily brined version more familiar to Americans, that they deserve their own name. We use them here to flavor a lemony salad of Southern fall staples: field peas, snap beans, and radishes.
Ingredients
Cooking Instructions
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 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.
step 4
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 5
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 6
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 7
Add Salad Greens (to taste), radishes, Italian Flat-Leaf Parsley (to taste) and boquerones. Toss well to combine.
step 8
Divide salad between 2 plates. Enjoy!
