12 Ounces Of Trimmed Green Beans (cooked for five minutes in a ½ inch of salted, boiling water and drained)
Four Ounces Of Fresh Mozzarella Cheese Cut Into About ¾ Inch Cubes
A Minced Garlic Clove
The Juice Of ½ Lemon
A Teaspoon Of Red Wine Vinegar
1/2 Teaspoon Of Anchovy Paste
¼ Teaspoon Of Sea Salt
A Pinch Of Freshly Ground Black Pepper
¼ Cup Of Olive Oil
A Tablespoon Of Chopped Fresh Basil
A Tablespoon Of Chopped Fresh Italian Parsley
Combine the garlic and the sea salt in a salad bowl. Mash with a fork to form a paste. Add the black pepper and the anchovy paste. Mash again. Add the lemon juice and the red wine vinegar. Whisk well. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is smooth and thickened slightly. Taste and add more sea salt and/or black pepper, if desired.
Add the green beans while hot to the dressing and toss well. Add the mozzarella cheese, the basil and the parsley. Mix again and serve at room temperature.