Spicy Green Beans with Herb Salad

In a large Dutch oven heat the 2 tablespoons oil over medium-high. Add shallots and garlic. Season with salt and black pepper. Cook, without stirring, 4 to 5 minutes or until golden brown on one side. Stir and let them brown a bit more, another 4 to 5 minutes. If desired, add anchovies and let them sizzle and dissolve. Stir in crushed red pepper.

Add the 2 tablespoons vinegar; simmer 1 to 2 minutes. Stir in green beans and 1/2 cup water. Season with salt and black pepper. Simmer, covered, 10 to 12 minutes or until totally tender. Remove from heat. Season with salt, black pepper, and, if desired, additional crushed red pepper.

For herb salad: Toss parsley, dill, and mint with a splash of vinegar and a drizzle of olive oil; season with salt and black pepper.

Transfer bean mixture to a large shallow bowl. Scatter herb salad over beans before serving. Serves 6.