Romano Bean, Radicchio & Zucchini with Bagna Cauda Vinaigrette
For the Bagna Cauda Vinaigrette
5 tablespoons olive oil, divided
4-5 cloves garlic, divided
4-6 anchovy fillets in olive oil
3 tablespoons lemon juice
Freshly ground black pepper
2 teaspoons lemon and or orange zest
Peel your garlic cloves, and smash half onto your cutting board with the blade of a knife, and grate or press the other half. In a small saucepan or skillet, combine 3 tablespoons of the olive oil, both preparations of garlic, anchovy fillets, and a pinch of salt. Set over medium-low heat, and cook for 8-10 minutes or until the smashed garlic pieces are soft. Remove from heat and cool. Whisk in lemon juice, a few grinds of black pepper, and the zest. Season to taste with salt and more lemon juice as needed. Set aside.
For Vegetables and To Serve
7-8 ounces romano beans, ends trimmed
5-6 ounces zucchini,
3-4 ounces radicchio, leaves torn
⅓ cup toasted walnuts
½ cup mixed herbs (parsley, basil, oregano, dill, etc.)
Heat a large heavy-bottomed skillet over medium high heat. Add 1 tablespoon of oil, the zucchini, and a big pinch of salt. Cook 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.
In a large skillet or pot with a lid, bring ⅓ cup water to a boil. Add romano beans and a big pinch of salt, cover with lid, reduce heat to medium and cook 3-5 minutes, or until beans are tender but still have a bite to them. Remove beans, run under cold water for a minute, and set aside to drain.
Slice the zucchini into pieces, and add to a large bowl along with the beans, radicchio leaves, herbs, and walnuts. Add a big pinch of flaky salt, and drizzle your desired amount of dressing over everything and toss to combine. Season to taste with more salt and lemon if necessary.