When Haricot Verts Met Sally
3 oil-packed anchovy fillets, coarsely chopped1 teaspoon finely grated lemon zest1 medium Persian cucumber, thinly sliced crosswiseCook bulgur according to package directions; drain and set aside
Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes . Using a slotted spoon, transfer eggs to a colander set inside a bowl of ice water and chill until cold. Lift colander out of bowl; peel and coarsely chop eggs. Transfer eggs to a plate. Add more ice to bowl. Return water in saucepan to a boil; add a generous handful of salt. Cook haricots verts until crisp-tender, about 2 minutes. Drain and transfer to bowl with ice water. Chill until cold; drain and pat dry.
Using the side of a chef’s knife, mash anchovies and garlic to form a paste. Transfer to a large bowl and stir in vinegar, mustard, lemon zest, and pepper; season with salt. Add bulgur, haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated. Serve topped with eggs and Parmesan.Haricots verts can be blanched and anchovy vinaigrette can be made 1 day ahead. Cover and chill separately.
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