haricots verts with walnuts and capers
6 servings
| 1 pound | haricots verts, trimmed |
| 1 cup | loosely packed flat-leaf parsley leaves |
| 2 tablespoons | salt-packed capers, rinsed and patted dry |
| ½ cup | walnut pieces, toasted and coarsely chopped |
| kosher salt, to taste | |
| ground black pepper, to taste | |
| [DRESSING] | |
| 2 cloves | garlic, minced |
| 4 | anchovy fillets, minced |
| 1 | serrano chile, seeded and minced |
| ¼ cup | red wine vinegar |
| 1 tablespoon | honey |
| 2 | scallions, white and green parts, thinly sliced on the bias |
| ½ cup | extra virgin olive oil |
- Steam haricots verts until crisp tender, about 7 minutes.
- Whisk dressing ingredients together. Toss with haricots verts, parsley, capers, and walnuts.
- Season with salt and pepper.