Potato and Green Bean Salad with Anchovy Dressing

Cut the potatoes into bite-sized chunks, roughly 2 cm. Trim the green beans and rinse them well under cool water.

Bring a large pot of generously salted water to a boil. Add the potatoes first and cook for 10 minutes until nearly tender but still holding their shape.

Add the green beans to the pot with the potatoes and cook together for 3 to 4 minutes more, until the beans are bright and tender-crisp and the potatoes are completely cooked through.

Drain everything into a colander and rinse briefly with cold water to stop the cooking. Spread on a kitchen towel to dry slightly.

While the vegetables cool slightly, mince the anchovy fillets and the garlic cloves to a fine paste on your cutting board, working them together with the flat of your knife.

Transfer the anchovy and garlic paste to a small bowl. Finely mince the shallot and add it in.

Squeeze in the juice of the lemon and add the mustard. Whisk together, then slowly stream in the olive oil while whisking constantly until you have a glossy, emulsified dressing.

Season the dressing with a small pinch of salt and a grind of black-pepper. Taste — it should be bright, salty, and deeply savory.

Place the warm potatoes and green beans in a wide, shallow serving bowl. Pour the anchovy dressing over the top while everything is still a bit warm.

Toss gently to coat every surface, letting the potatoes absorb the dressing as they cool. Tear the parsley leaves roughly and scatter them over the salad.

Strip the thyme leaves from their stems and sprinkle them across the top. Give everything one final, generous toss and serve at room temperature for the best flavor.