Haricots Verts with Summer Squash and 8-Minute Eggs

Preparation

1. Step 1

   Cook bulgur according to package directions; drain and set aside

   Step 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.

   Step 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.

   Step 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.

   Step 5

   Do Ahead: Haricots verts can be blanched and anchovy vinaigrette can be made 1 day ahead. Cover and chill separately.