Double down on flavor with this fresh and delicious green bean side dish.
A roster of umami-rich ingredients and perfectly toasted breadcrumbs adorn green beans in this simple salad.
Add beans; cook, stirring occasionally, until crisp-tender, 4 to 5 minutes.
Photo: Greg DuPree
Drain and rinse under cold water until beans are no longer warm, about 30 seconds.
Shake off excess water and transfer beans to a large, towel-lined baking sheet.
Place anchovy and 2 tablespoons oil in a large skillet.
Stir in bread crumbs and 14 teaspoon kosher salt.
Cook, stirring constantly, until bread crumbs are golden brown, 2 to 4 minutes.
Transfer breadcrumb mixture to a small bowl; stir in lemon zest.
Let cool, tossing occasionally, for 10 minutes.
Add dill and toss to combine.
Whisk lemon juice, garlic, Worcestershire sauce, and remaining 12 teaspoon kosher salt in a large bowl.
Drizzle in remaining 13 cup oil, whisking constantly.
Add cooked beans and toss to coat.
Transfer beans to a platter; spoon any remaining dressing in bowl over beans.
Sprinkle with flaky sea salt and bread crumb mixture.
Make Ahead
Cover and chill cooked and undressed beans for up to 1 day.
Bring to room temperature before dressing and serving.
Store cooled bread crumb mixture in an airtight container at room temperature for up to 1 day.
