Green beans with creamy anchovy, chilli and lemon dressing and almonds

Neil Perry
Fresh: Use good quality anchovy fillets to get the best out of the dish.
Fresh: Use good quality anchovy fillets to get the best out of the dish. Photo: William Meppem

A dressing of anchovy fillets, garlic, chilli, lemon and milk imparts a wonderful flavour to this simple side dish or entree.


1 lemon

½ cup extra virgin olive oil

55g good quality anchovy fillets, such as Ortiz

4 garlic cloves, finely chopped

pinch of ground chilli

180ml milk

400g green beans

2½ tbsp extra virgin olive oil

sea salt and freshly ground pepper

¼ cup almonds, roasted and roughly chopped


1. Peel the lemon with a small knife, taking care to remove all of the white pith. Remove any seeds and finely chop the flesh. Place in a small food processor and add the oil, anchovy fillets, garlic and chilli. Process until well combined. With the motor running, gradually add the milk, about one tablespoon at a time. If you add the milk too quickly, the dressing may split. When all the milk is incorporated, add about one tablespoon of warm water so the dressing is a pouring consistency.

2. Bring a saucepan of salted water to the boil. Blanch the beans until tender to the bite. Drain and refresh in iced water. Drain again and trim the beans. Dress with olive oil and season to taste with salt and pepper.

3. Place a little of the dressing in the base of a large shallow salad bowl,  pile the beans on top, spoon over the remaining dressing and scatter over the almonds.