Green Bean Salad with Crispy Bread Crumbs

Double down on flavor with this fresh and delicious green bean side dish. 

Green Bean Salad with Crispy Bread Crumbs
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
35 mins

A roster of umami-rich ingredients and perfectly toasted breadcrumbs adorn green beans in this simple salad. 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.


  • 2 pounds fresh green beans (or a combination of green, wax, and purple beans), trimmed

  • 1 oil-packed jarred anchovy

  • cup plus 2 Tbsp. olive oil, divided

  • 1 cup fresh bread crumbs (from 2 slices bread)

  • ¾ teaspoon kosher salt, divided, plus more for water

  • ½ teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon), divided

  • 3 tablespoons chopped fresh dill

  • 2 cloves garlic, grated

  • ½ teaspoon Worcestershire sauce

  • Flaky sea salt, for serving


  1. Bring a large pot of generously salted water to a boil. Add beans; cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water until beans are no longer warm, about 30 seconds. Shake off excess water and transfer beans to a large, towel-lined baking sheet. Blot dry.

  2. Place anchovy and 2 tablespoons oil in a large skillet. Cook over medium, stirring and breaking up anchovy into small pieces with a wooden spoon, until anchovy is mostly dissolved and oil is hot and sizzling, 2 to 3 minutes. Stir in bread crumbs and ¼ teaspoon kosher salt. Cook, stirring constantly, until bread crumbs are golden brown, 2 to 4 minutes. Transfer breadcrumb mixture to a small bowl; stir in lemon zest. Let cool, tossing occasionally, for 10 minutes. Add dill and toss to combine.

  3. Whisk lemon juice, garlic, Worcestershire sauce, and remaining ½ teaspoon kosher salt in a large bowl. Drizzle in remaining ⅓ cup oil, whisking constantly. Add cooked beans and toss to coat. Transfer beans to a platter; spoon any remaining dressing in bowl over beans. Sprinkle with flaky sea salt and bread crumb mixture.


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.

Make Ahead

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.

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