Looking for a hearty green bean salad that stands up to bold flavors yet has a refreshing crunch to cut through rich dishes? Look no further. Pair with some simply prepared salmon or steak for a satisfying meal.

1lb green beans, trimmed and cut into 1 inch lengths

Olive oil, salt & pepper

2 anchovies

2 garlic cloves

Juice of 1 lemon

1T mint

1T parsley

1t brown sugar or honey

2T balsamic vinegar

1T hazelnuts, chopped

1 head romaine or other sturdy lettuce

2oz parmesan or aged manchego or jack cheese

Toss green beans with oil, salt and pepper and roast at 425 for 10 minutes. Toss to distribute the heat and cook for another 5 minutes.

In a mortar and pestle, grind anchovies into a paste. Add garlic and mash. Add mint and parsley and mash until you have a paste. Add nuts. Add lemon and mash. Add 1T oil, mash and add vinegar, and mash again. Pour mixture into the bottom of a salad bowl.

When beans are done, let cool slightly and add to the dressing. Gently fold combine. Top with shredded lettuce and half of the cheese. Toss all until well combined. Serve with the rest of the cheese shavings on top.

Cooking time: 20 minutes

Serves 2 as a main paired with protein and 4 as a side dish