A roster of umami-rich ingredients and perfectly toasted breadcrumbs adorn green beans in this simple salad. It's perfect for picnics, barbecues, or even holiday meals, but easy enough to add to your weeknight rotation. To build layers of flavor, you'll toast fresh breadcrumbs with anchovy fillets, then stir together a garlicky, lemony dressing that's souped up with a dash of Worcestershire. Green beans are best when blanched until tender (but not too tender) perfection, so always taste one a minute before the timer goes off. And conversely, don't be afraid to cook them an extra minute if they need it. P.S. To make fresh breadcrumbs, simply tear up fresh bread to get 1 cup, or pulse day-old bread in a food processor until you have small bits.
To make this vegetarian, skip the anchovy and Worcestershire sauce (which contains a small amount of fish), and be generous with the flaky sea salt.
Cover and chill cooked and undressed beans for up to 1 day. Bring to room temperature before dressing and serving. Store cooled bread crumb mixture in an airtight container at room temperature for up to 1 day.