Loved this recipe from David Tanis, even though I made a few changes. I used snap peas instead of asparagus, only two anchovies, and no red pepper flakes (we ran out). I also chose dill instead of the other herbs. And I added far less of the dressing than suggested. And I didn't bring out the mandoline.
Also, Tanis's recipe for cooking the beans, embedded within the accompanying essay for no good reason, was pretty loosey-goosey: "Rinse a pound of beans and put them in a pot. Cover with cold water and add a few aromatics — half an onion, a peeled carrot, a bay leaf, a clove, a few fennel seeds. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are truly tender, turn off the heat and let them cool completely in their broth before refrigerating. A pound of beans will give you twice enough for the recipe below, so plan on a bean dish once more this week." I had to frantically add water as the beans cooked. I also added way more fennel seed—a good pinch—and an extra clove and a half.
Anyway, highly recommended.
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