Chandler took me on our first date as a married couple to the cutest Italian place in East Austin, Juniper. Everything that we had there was out of this world, and so innovative. We tasted flavor combinations that only a crazy person would think to put together. The food, the atmosphere, it was all so romantic and special– and it was a stumble-upon-find.
We probably looked like we had never eaten at a restaurant before. Every time we took a bite of something new, Chandler and I looked at one another, eyes wide, with huge smiles on our faces. We were just so blown away by how delicious each part of our meal was. One of the courses that was particularly interesting were Juniper’s pole beans. I wasn’t sure what to expect from a plate of green beans, but the flavor was incredible. I did my best to recreate them at home, although I’m sure I’ll never get them quite as perfect as they were there. Here’s my take on our Juniper favorite- green beans with anchovy vinaigrette.
Sides are the hardest part of the meal for me to come up with. I’m constantly trying to think of new ways to reinvent side dishes. So, I took inspiration from our date night and recreated the dressing to the best of my memory. Honestly, they turned out pretty darn close.
I really like that these green beans are served cold, and a little crunchy. Long gone are the days of mushy, canned green beans. I’m blanching and marinating my string beans here on out. Plus, aren’t they just so beautifully bright? This would be an elegant and easy side dish to bring to a dinner party, or for a holiday side.
I guess I’ll address the tiny elephant in the room. ANCHOVIES. Yes, they are mandatory in this dish, and no they do not make the vinaigrette fishy. A little goes a long way here, and it adds the most unique, briny, and savory flavor. I think that’s what made the restaurants beans so unique as well. How about this… try it, and then make up your mind. My guess is you’ll be pleasantly surprised!
Green Beans with Anchovy Vinaigrette
Ingredients
- 1 lb green beans about 3 cups
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp shallot minced
- 1 tsp sugar
- ½ tsp anchovy paste
- ½ tsp tarragon chopped
- ¼ tsp dried sage
- ½ lemon zest only
- crumbled feta cheese to top
Instructions
- Bring a large pot of water to a boil. While water is heating up, clean and trim green beans. Fill a large bowl with ice water and set aside.
- Add green beans to boiling water and cook for one minute. Promptly remove green beans and add them to your bowl of ice water to stop them from cooking any more.* Strain beans and set aside while you make the vinaigrette.
- In a large bowl, whisk together the remainder of the ingredients.
- Add green beans to the vinaigrette and toss to combine. Serve immediately if short on time, or marinate in the fridge for 30 minutes to an hour before serving.** Top with crumbled feta and enjoy!
Notes
Check out my other side dishes to find the perfect compliment to your next meal.
