Side

Green beans with anchovy and lemon dressing

Name: Green beans with anchovy and lemon dressing recipe
Yield: 4
Ingredients: Vegetable oil, to deep-fry; 2 small onions, thinly sliced; 3/4 tsp chilli flakes; 1/2 lemon zested and juiced; 600g green beans, trimmed; 60g unsalted butter; good-quality anchovies in oil, finely chopped (reserving 2 tsp oil from the tin); 2 garlic cloves, crushed

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P100 Green beans with anchovy and lemon dressing

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 06, 2022

Darren shares this umami-packed side, perfect with any protein.

Vegetable oil, to deep-fry
2 small onions, thinly sliced
3/4 tsp chilli flakes
1/2 lemon zested and juiced
600g green beans, trimmed
60g unsalted butter
good-quality anchovies in oil, finely chopped (reserving 2 tsp oil from the tin)
2 garlic cloves, crushed

Method

1.

Heat 5cm oil in a medium saucepan over high heat. Deep-fry the onion, in batches, stirring occasionally, for 3-4 minutes until golden and crispy.
2.

Drain on paper towel. Place in a bowl with chilli flakes and lemon zest. Season with salt flakes and toss to combine.
3.

Cook beans in a large saucepan of boiling salted water for 4 minutes or until cooked but still retaining some bite. Drain well and transfer to a serving plate.
4.

Heat butter in a large frypan until foamy. Add anchovies, reserved anchovy oil and garlic. Cook, stirring, for 2-3 minutes until garlic is light golden. Remove from the heat and add lemon juice.
5.

Pour warm dressing over beans. Scatter with crispy onion to serve.

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Recipe Notes

This dressing can be made up to a week ahead and stored in the fridge. The crispy onion can be made the day before - once cooled, store in an airtight container.