AT A GLANCE
|01||Using a mortar and pestle, crush garlic to a pulp. Add 6 anchovy fillets and pound to a smooth paste, then transfer paste to a bowl. Add vinegar, mustard and yolk and whisk well to form a thick paste. Slowly add oils while whisking to incorporate.|
|02||Bring a large saucepan of generously salted water to the boil. Plunge half the beans into water and cook until al dente. Remove beans with a spider or slotted spoon and plunge into a bowl of iced water. Repeat with remainder of beans. When beans are cold, remove from iced water and pat dry.|
|03||Place beans in a bowl, tear basil over, add radishes and 4 tbsp anchovy dressing. (Any leftover anchovy dressing will keep nicely in the fridge for a few days; it’s lovely smothered on just-cooked new potatoes or as a spread in a chicken or salad sandwich.) Toss salad with your hands until beans are well coated.|
|04||Lay salad on a serving plate. Cut remaining anchovy fillets in half lengthways, arrange over salad. To finish, dust beans with a generous amount of freshly ground black pepper.|
Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.