Why This Recipe Works

Attention, fans of dense bean salads. In this vibrant showstopper of a salad, tender haricots verts, green peas, and artichoke hearts are tossed with thin wedges of raw fennel and cannellini beans and slicked with a lemony, whisk-in-the-bowl anchovy dressing that ties everything together. The only cooking required is a quick dunk in boiling water for the haricots verts; 2 minutes in the pot followed by an ice bath is all it takes to make them crisp-tender. We then add some green olives for a salty punch and a heap of fresh spring herbs for freshness. Topped with rich and creamy torn burrata, it becomes a satisfying meal.

Before You Begin

We like the delicate nature of haricots verts (also called French beans) in this recipe, but regular green beans or wax beans can also be used; just increase the blanching time by 1 to 2 minutes. You can substitute butter beans or great northern beans for the cannellini beans. If burrata is unavailable, substitute fresh mozzarella. Do not remove the fennel core; it helps keep the slices intact.

Instructions

Bring 2 quarts water to boil in large saucepan over high heat.

Meanwhile, whisk ⅓ cup extra-virgin olive oil, 4 teaspoons minced anchovies, 2 teaspoons grated lemon zest plus 3 tablespoons juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon table salt together in large bowl. Add 1 rinsed can cannellini beans; 10 ounces frozen artichoke hearts, thawed and patted dry; and 1 small fennel bulb halved and sliced thin and toss to combine; set aside.

Add 1½ teaspoons salt and 8 ounces haricots verts, trimmed, to boiling water and cook until crisp-tender, about 2 minutes. While haricots verts cook, fill second large bowl with ice water. Drain haricots verts in colander and transfer immediately to ice water. When haricots verts no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.

Add haricots verts, 2 cups thawed frozen peas; ½ cup pitted brine-cured green olives, chopped coarse; and ½ cup chopped fresh dill to bean mixture and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter. Tear 8 ounces burrata into bite-size pieces and arrange on top. Drizzle with extra oil and serve.