Magic Beans

Contributor Jim Dixon of Real Good Food has a magical way with seasonal vegetables that allows their full flavor to burst from each bite.

I picked up the long, flat green beans at the farmers' market recently, and this is how I usually serve them.

Romano Beans with Anchovy Vinaigrette

Cook the beans on plenty of well-salted boiling water for about 4 minutes, then drain and cool before snipping off the stem end and cutting them into bite-sized pieces.

Rinse, clean and chop a couple of salt-packed anchovies (oil-packed work, but they’re not as tasty). Soak a couple of tablespoons of salt-packed capers (ditto on brine-packed), changing the water a couple of times. Dice a shallot. Combine with about 4 parts extra virgin olive oil and 1 part Katz Sparkling Wine vinegar (the Katz’s changed the name from Champagne to honor the notion of place names) and whisk until emulsified.

Toss the beans with the vinaigrette and top with sliced hard boiled egg.