Haricots Verts with Summer Squash and 8-Minute Eggs

Ingredients

• ¼ cup bulgur (not quick-cooking)
• 4 large eggs
• Kosher salt
• 12 ounces haricots verts or green beans, trimmed
• 3 oil-packed anchovy fillets, coarsely chopped
• 1 garlic clove, coarsely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly ground black pepper
• 1 small summer squash or zucchini, thinly sliced crosswise
• 1 medium Persian cucumber, thinly sliced crosswise
• 1 cup parsley leaves with tender stems
• Finely grated Parmesan (for serving)

Steps

1. Cook bulgur according to package directions; drain and set aside
2. Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes (the yolks should be just set). Using a slotted spoon, transfer eggs to a colander set inside a bowl of ice water and chill until cold. Lift colander out of bowl; peel and coarsely chop eggs. Transfer eggs to a plate. Add more ice to bowl.
3. Return water in saucepan to a boil; add a generous handful of salt. Cook haricots verts until crisp-tender, about 2 minutes. Drain and transfer to bowl with ice water. Chill until cold; drain and pat dry.
4. Using the side of a chef’s knife, mash anchovies and garlic to form a paste. Transfer to a large bowl and stir in vinegar, mustard, lemon zest, and pepper; season with salt. Add bulgur, haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated. Serve topped with eggs and Parmesan.
5. Do Ahead: Haricots verts can be blanched and anchovy vinaigrette can be made 1 day ahead. Cover and chill separately.