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About the Dish

  • Green Beans

    Green Beans

  • Shallot

    Shallot

  • Lemon

    Lemon

  • Mixed Greens

    Mixed Greens

  • Radish

    Radish

  • Parsley

    Parsley

  • Boquerones

    Boquerones

METHOD

1
Prepare your mise en place: Trim ends from snap beans, and cut beans into 1-inch pieces. Peel, halve and thinly slice shallot. Zest and juice lemon; measure out 1/2 teaspoon lemon juice (reserve remainder for another use). Halve and thinly slice radishes. Pick and chop parsley leaves. Roughly chop boquerones.
2
In a large saucepot with a lid combine 7 cups water and 1/2 teaspoon kosher salt. Place pot over high heat, and cover. While you are waiting for it to come to a boil, in a large bowl combine 2 cups ice with 3 cups water, and set near stove.
3
When water returns to a boil, add field peas. Cook until tender, 4-5 minutes. Remove peas with strainer, and add to ice bath.
4
In a large mixing bowl combine shallot, lemon zest, 1/2 teaspoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk well. Add greens, radish, parsley and boquerones.
5
Add greens, radish, parsley and boquerones. Toss well to combine.
6
Divide salad between 2 plates. Enjoy!