Name: Haricots Verts with Summer Squash and 8-Minute Eggs
Cook time: 25 minutes
Total time: 25 minutes
Yield: 4 Servings
Ingredients: ¼ cup bulgur (not quick-cooking); 4 large eggs; Kosher salt; 12 ounces haricots verts or green beans, trimmed; 3 oil-packed anchovy fillets, coarsely chopped; 1 garlic clove, coarsely chopped; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon finely grated lemon zest; 1 teaspoon freshly ground black pepper; 1 small summer squash or zucchini, thinly sliced crosswise; 1 medium Persian cucumber, thinly sliced crosswise; 1 cup parsley leaves with tender stems; Finely grated Parmesan (for serving)

Image may contain Food Egg Plant Dish Meal Seasoning and Sesame

Alex Lau

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Recipe notes