1 1/2 Pounds Of Fresh Green Beans (Trimmed And Cleaned)
The Juice Of A Lime
A Minced Garlic Clove
A Tablespoon Of Finely Diced Shallot
Two Teaspoons Of Anchovy Paste
2/3 Cup Of Extra Virgin Olive Oil
½ Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
Combine the sea salt, the shallot, and the garlic in a salad bowl. Using a fork, mash to form a paste. Add the anchovy paste, the black pepper, and the crushed red pepper flakes. Mash again. Add the juice of a whole lime. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is well blended and thickened slightly. Taste and add more sea salt and/or pepper, to taste.
Steam the green beans in about an inch of salted water until the beans are tender. Note: If a fork easily passes through a green bean, they are cooked to perfection. Drain the beans in a colander.
Add the cooked beans to the salad bowl with the dressing while the beans are still hot. Mix well. Taste and add more sea salt and/or pepper, if desired. Serve at once.