I don’t like green bean casserole. There, I said it. Every Thanksgiving, I’d steer clear of the green beans on the table, feeling guilty for allotting less real estate for vegetables on my plate but hey, mashed potatoes count, right?
This year, though, I’m turning a new leaf. This green bean dish is electrified with a bright, piquant dressing that has me converted. Think Caesar salad meets green beans. It might just be my new favorite Thanksgiving side dish — and it’s versatile enough to serve all year.
1 pound green beans, trimmed and cut in half
1 cup parsley leaves with tender stems
3 cups baby spinach
3 drained oil-packed anchovy fillets
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Salted toasted sunflower seeds, for garnish
1. In a pot of salted boiling water, blanch the beans until crisp-tender, about 3 minutes. Using tongs, transfer to an ice bath to cool; drain well. Place the beans in a bowl.
2. In a blender, pulse the parsley with the spinach, anchovies, cheese and mustard. With the machine on, drizzle in 4 tablespoons of water and oils and blend until combined. Season with salt.
3. Add the dressing to the beans and toss to coat. Garnish with sunflower seeds.